Agullos

Agullos is a traditional Spanish dish originating from the Canary Islands, particularly from the island of Tenerife. The dish is a type of stew made with a variety of ingredients, including potatoes, chickpeas, and a tomato-based sauce. The name "agullos" translates to "little seagulls" in Spanish, reflecting the dish's appearance, which resembles the shape of a seagull.

The dish is typically prepared by cooking potatoes and chickpeas separately, then combining them with a tomato-based sauce. The sauce is made by sautéing onions, garlic, and bell peppers, then adding tomatoes, water, and spices such as paprika and cumin. The dish is often served with a side of rice and is a popular dish in Canarian cuisine.

Agullos is a hearty and flavorful dish that is often served as a main course. It is a staple in Canarian households and is often served during special occasions and family gatherings. The dish is also popular among tourists visiting the Canary Islands, who often seek it out as a taste of local cuisine.

In recent years, agullos has gained popularity beyond the Canary Islands, with variations of the dish appearing in restaurants and cookbooks around the world. Despite its regional origins, agullos remains a beloved dish in Spanish cuisine, known for its comforting flavors and hearty ingredients.