It's a typical winter dish that fits perfectly because it feels like on those cold days and that has so many varieties as regions there are in Spain. In this Winners will be announced in March that the Cooked Day, we bring you a classification of the types of stew existing, with its particular ingredients depending on the place or house where it is made. Do you want to discover all the possibilities that this delicacy offers you?
Meats, vegetables and legumes they take center stage in each culinary preparation in the stew style, with broth and other condiments and ingredients. Typically, the latter represent typical products of the area where is that exquisite cooked Cooked. And you? How do you prepare it?
The nine types of stew by region
- From Madrid: one of the most famous on the peninsula comes from the capital. It contains chickpeas, different vegetables such as carrot, turnip, cabbage or onion and also meat, especially blood sausage, bacon or pork. Accompanied by a broth and even noodles, it is also known as cooked Castilian.
- Galician: another quite popular that leaves all the prominence to the pig, of which one or another area is used depending on the region of Galicia. It is prepared with sausages such as blood sausage or 'androlla' and it also includes vegetables and even beans.
- Extremadura: similar to Castilian, with chickpeas and Iberian pork.
- Andalusian: also called 'soup', includes potatoes, green beans, chickpeas, chicken, carrots and a broth obtained by boiling a ham bone.
- Asturian: unmistakable among the types of stew that of Asturias, for wearing the typical White bean from the earth. In addition to regional sausages, collard greens, potatoes and a little paprika. It is also known as 'pot'.
- Lebanese: characteristic of Cantabria, specifically from the valleys of Liebana, uses the same ingredients as others (chickpeas, potatoes, collard greens and pork). In general, the one from the Cantabrian region is called Mountain stew. It contains the same.
- Maragato: from the lands of León, the region of the Maragateria gives name to this stew that, unlike others types of stew, served upside down. In other words, the broth comes last on the plate and the meats come first. Among all of them there must be up to seven, derived from the pig (snout, ear, shoulder, bacon, etc.), cow or chicken.
- Soup and stewed meat: in Catalonia This stew predominates with three typical elements of the autonomous community. Thus, it is prepared with sausage, 'pilota' meatballs and pasta called pebble.
- Gypsy pot: traditional both of Murcia and Almería, two zones of huertaIt brings the ingredients of the field (pumpkin, green beans, onion, tomato, bass ...). All this together with potatoes, chickpeas and even pear. As spices, saffron and mint are added to this differentiated dish among others types of stew.
