The Spanish eat plenty of soups and stews, especially in central Spain and the colder regions. Estofados or Cocidos, as they are called in Spanish, vary from region to region and use the meat and fresh vegetables that are in season. So, they might be beef, veal, rabbit or chicken-based.
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Try this flavorful chicken stew, typical of stews eaten in the region of Castilla, where the winters are chilly and food warms you from the inside out. Served with home-fried potatoes and warm, crusty French bread and a simple green salad for a filling, delicious meal.
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Tender chunks of beef cooked in tomatoes, onion, garlic and red peppers. Although you might think of this as a wintery beef tomato stew, it is a great dish for any time of year. Make it a day ahead and the tomato sauce will mellow and actually taste better!
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This chicken recipe comes from the region of La Rioja, in the North of Spain, hence the name "Pollo a la Riojana." This stew includes chicken and chorizo with sautéed peppers and garlic. It is a hearty main course for winter but is light enough for any time of the year.Continue to 5 of 7 below.
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Estofado con Setas (Stew with Mushrooms)
Castilla-Leon is the region where this lovely veal stew originates. The Spanish gather mushrooms and prepare traditional dishes with them, like this stew, which are very typical dishes to see on the Spanish table. Substitute beef for veal, if not available in your area.