Artilajo

Artilajo is a traditional Spanish dish originating from the Basque Country, particularly in the province of Gipuzkoa. It is a hearty stew made with a variety of ingredients, including pork, beef, and sometimes chicken or rabbit, along with vegetables such as potatoes, carrots, and cabbage. The dish is typically cooked in a large earthenware pot, known as an "artilajo," which gives the dish its name. The artilajo is slow-cooked over an open fire, allowing the flavors to meld together and creating a rich, comforting stew.

The ingredients are first browned in a large pot, then covered with water and simmered until the meat is tender. The vegetables are then added and cooked until they are soft. The dish is often seasoned with garlic, onions, and various spices, including paprika and bay leaves. Once the vegetables are tender, the stew is typically served with a side of bread or a simple salad.

Artilajo is a popular dish during the Basque Country's winter months, as it is hearty and warming. It is often served as a main course, accompanied by a glass of red wine. The dish is also a staple at Basque celebrations and festivals, where it is often served in large communal pots.

Despite its regional origins, artilajo has gained popularity beyond the Basque Country, particularly in Spain and among Spanish expatriates around the world. Its hearty, comforting nature and rich flavors make it a beloved dish in many households.