Escalfado

Escalfado is a traditional Spanish dish that originated in the Canary Islands. It is a type of stew made with a variety of ingredients, typically including meat, fish, or seafood, along with vegetables and spices. The dish is known for its rich, flavorful broth, which is often made by simmering the ingredients together for an extended period.

The name "escalfado" comes from the Spanish verb "escalfar," which means to scald or to boil. This reflects the cooking method used in the dish, where the ingredients are slowly cooked in a liquid until tender.

Escalfado is a versatile dish that can be made with a wide range of ingredients. Common ingredients include potatoes, carrots, onions, garlic, and spices such as paprika and cumin. The meat or seafood used can vary, with options including chicken, pork, fish, or shellfish.

The dish is typically served with rice or bread, and it is often accompanied by a side of salad or other vegetables. Escalfado is a hearty and comforting dish that is popular throughout Spain, particularly in the Canary Islands and other regions with a strong culinary tradition.