Chanfaina is a traditional Extremaduran dish featuring lamb as the key ingredient. Apart from lamb meat and offal, this thick stew consists of breadcrumbs, blood sausages, almonds, garlic, olive oil, vinegar, and a variety of spices. There are numerous versions of the dish throughout the region, so peppers, rice, hard-boiled eggs, potatoes, and beans can also be added to the dish.

Many food historians claim that chanfaina originated during the feudal period of Spain, but today it is typically served on Sundays as a tapa dish.