Cordero asado is a popular Castillan dish made by roasting a whole lamb over an open fire. The lamb is usually marinated with lemon, garlic, and various fresh herbs such as rosemary and thyme. Once it is properly cooked, cordero asado is typically accompanied by roasted potatoes and onions on the side.
The dish is especially popular during the Christmas season.
Lechazo is a Spanish dish consisting of a roasted suckling lamb. In order for the lamb to classify as lechazo, it must weigh between 5 and 7 kg and its age cannot be more than 20 to 30 days. The lamb must be fed only on its mother's milk, hence the name lechazo, derived from the word leche, meaning milk.
Today, numerous restaurants in Spain specialize in lechazo, where they roast the lambs in traditional wooden stoves known as hornos de leña.
MOST ICONIC Lechazo
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Cochinillo is a Spanish dish consisting of a roasted suckling pig with succulent meat, tender and crispy skin, and a very thin layer of fat. The meat is so tender that it practically falls apart when cooked properly. The dish is served throughout Spain, and it is especially popular in the region of Castilla.
The pigs should not be heavier than five kilograms nor older than three weeks, and they are traditionally roasted in large, open-faced brick ovens. One suckling pig can easily feed a party of four, and it is usually ordered in restaurants for birthdays and similar festive events.
MOST ICONIC Cochinillo
View moreOlla podrida is a flavorful Spanish stew consisting of beans, chickpeas, pork, sausages, bacon, lamb, duck, and vegetables such as onions, leeks, cabbage, carrots, and celery. The stew is traditionally cooked in large clay pots over a long period of time, so that all of the ingredients develop a very tender texture.
It is usually consumed during the colder months due to its nutritious and highly caloric properties.
MOST ICONIC Olla podrida
MAIN INGREDIENTS
Gallina en pepitoria is a classic Spanish dish of hen (gallina) in a rich, thick sauce. In the past, the dish was prepared with a hen, but nowadays it's usually prepared with chicken. The hen or chicken is cut into pieces, dusted with flour, then fried until golden brown.
The sauce is made with garlic, onions, serrano ham, sherry or white wine, chicken stock, almonds, saffron, parsley, and crushed hard-boiled egg yolks. The almonds and egg yolks are used as thickening agents for the rich sauce, while saffron gives it a beautiful golden color.
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