Mallorcan recipe for scallops: chicken stew to dip bread and not stop

As with all traditional recipes, there are as many versions of the scallops as there are families, as each has its own. In mine it is prepared with chicken, although there are also those who prepare it with turkey. I don't know if it is because the aroma and flavor of this dish reminds me of my childhood, but it is my favorite chicken stew. I assure you that it is worth trying.

I have not found references where the name of this recipe comes from, it may be that the term scalds comes from the word scald, but that is my guess and I am not sure as the ingredients are not scald but boil. The typical thing is to prepare it in a greixonera or clay pot, but of course it is just as delicious in a casserole of another material.


For 6 people
  • Whole chicken cut into large pieces
  • Salt
  • Ground black pepper
  • Extra virgin olive oil
  • Onion peeled and chopped very small 1
  • Dry sherry wine 1 glass
  • Water 1 glass
  • Sweet paprika a pinch
  • Pinch ground cloves
  • Ground cinnamon a pinch
  • Small potato or "patató" 4 or 5 per person
  • Fried almonds a cup

How to make scalds

Difficulty: easy
  • Total time 1 h 30 m
  • Elaboration 1 h 30 m

We start by seasoning the chicken pieces and frying them in a saucepan with olive oil. Remove the chicken and fry the onion in the same oil, which should be well done, rather than transparent. Add the chicken again, the wine and the water, let it cook. When it boils, add a pinch of sweet paprika, cloves and cinnamon.

While it cooks, we peel the potatoes, fry them separately and add them to the casserole. We add a little water, but not too much because there must be a thick sauce and the chopped almonds. We remove, rectify with salt and cook until everything is bound.

With what to accompany the scalds

It is obligatory to accompany this recipe of escadums with a glass of red wine and a good loaf of country bread, to dip the delicious sauce that is formed. The scallops should be served very hot, and I recommend preparing them one day in advance, because like all stews you gain a lot with a rest.

Tags:  Fish Vegetables And Legumes Meats And Birds 

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