Dish

Pichones estofados

Squab stew

Pichones estofados is a flavorful and hearty stew that is perfect for special occasions. The young pigeons provide a tender and delicate meat, while the vegetables add depth of flavor. The stew is typically served with crusty bread and a glass of red wine. It is a popular dish in the Castilla y León region and is often served at weddings and other celebrations.

European cuisine› Mediterranean cuisine› Spanish cuisine

Stew

Origins and history

Pichones estofados has been a staple dish in the Castilla y León region for centuries. It is believed to have originated as a dish for the nobility, made with young pigeons that were raised for their meat. Over time, the recipe has evolved and become a beloved regional specialty. Today, Pichones estofados is enjoyed by locals and visitors alike.

Dietary considerations

Gluten-free, dairy-free

Variations

Pichones estofados can be made with different types of poultry, such as chicken or quail. Some recipes also call for the addition of mushrooms or olives. Vegetarian versions of Pichones estofados can be made by omitting the meat and using vegetable broth instead of chicken broth.

Presentation and garnishing

Pichones estofados is typically served in a bowl, garnished with a sprinkle of chopped parsley. The bread is usually served on the side, either sliced or torn into chunks. Roasted potatoes are another popular side dish that pairs well with Pichones estofados.

Tips & Tricks

To save time, you can use pre-cut pigeon meat instead of cutting the pigeons yourself. You can also make a large batch of Pichones estofados and freeze it for later. The stew will keep in the freezer for up to three months.