Dish

Carcamusa

Pork and Vegetable Stew

Carcamusa is a popular dish in the region of Castilla-La Mancha, in central Spain. The dish is made by cooking pork in a tomato-based sauce with onions, garlic, and bell peppers. The sauce is flavored with a variety of spices, including cumin, paprika, and bay leaves. The dish is typically served with bread or potatoes.

European cuisine› Mediterranean cuisine› Spanish cuisine

Stew

Origins and history

Carcamusa has been a part of Spanish cuisine for centuries. It is believed to have originated in the city of Toledo, where it was served to the local nobility.

Dietary considerations

Gluten-free

Variations

There are many variations of carcamusa, depending on the region and the cook. Some variations include adding chorizo or other types of sausage to the stew. Some cooks also add other vegetables, such as zucchini or eggplant, to the dish.

Presentation and garnishing

Carcamusa can be garnished with fresh parsley or chopped olives. It is typically served in a bowl or on a plate, with the pork and vegetables arranged neatly. The dish can also be served with a side of bread or potatoes.

Tips & Tricks

To make the dish even more flavorful, try using a combination of pork shoulder and pork belly. You can also adjust the amount of spice to your liking by adding more or less paprika.