Authentic Canarian Escaldón: A Staple Dish from the Canary Islands

Ingredients

500 grams of gofio (Canarian flour)
1 liter of fish stock
4 cloves of garlic
1 large onion
2 red bell peppers
100 grams of chorizo
2 tablespoons of olive oil
Salt to taste
Optional: a handful of fresh coriander leaves for garnish

Steps and instructions

Heat the olive oil in a large pan over medium heat.
Finely chop the garlic, onion, and red bell peppers. Add them to the pan and sauté until they are soft and slightly caramelized.
Slice the chorizo into thin rounds and add it to the pan. Continue to sauté until the chorizo is cooked through and has released its oils.
Add the fish stock to the pan and bring the mixture to a boil. Reduce the heat and simmer for about 10 minutes to allow the flavors to meld together.
Gradually sprinkle the gofio into the pan, stirring constantly to avoid lumps. Continue to cook, stirring often, for another 5-10 minutes, until the mixture thickens to a paste-like consistency.
Season with salt to taste.
Turn off the heat and let the Escaldón cool for a few minutes before serving. If desired, garnish with fresh coriander leaves.

Tools for making

Large pan - A pan large enough to sauté the ingredients and simmer the mixture.
Knife - A sharp knife for chopping garlic, onion, and red bell peppers.
Cutting board - A cutting board to chop the vegetables and chorizo.
Spatula - A spatula for stirring and mixing the ingredients in the pan.
Measuring cup - A measuring cup to measure the fish stock.
Tablespoon - A tablespoon for measuring the olive oil.
Salt shaker - A salt shaker to season the Escaldón to taste.
Optional: Fresh coriander leaves - A handful of fresh coriander leaves for garnish.

Recipe variations

Use vegetable stock instead of fish stock for a vegetarian version.
Replace the gofio with cornmeal or wheat flour for a different texture.
Add cooked seafood such as shrimp or fish chunks to make a seafood escaldón.
Try different spices like paprika, cumin, or chili flakes to add a kick of flavor.
Include diced tomatoes or tomato paste for a richer, tangier taste.
Experiment with different types of sausage or cured meats, such as Spanish chorizo or salami, to vary the flavors.
Add sautéed vegetables like zucchini, eggplant, or mushrooms for a heartier version.
Top the escaldón with grated cheese and broil it in the oven for a crispy and cheesy crust.
For a healthier twist, use olive oil spray instead of regular olive oil.
Serve the escaldón with a dollop of sour cream or yogurt for added creaminess.

Recipe overview

Indulge in the authentic flavors of the Canary Islands with this simple yet delicious Escaldón recipe. This traditional dish primarily consists of gofio, a unique Canarian flour, and a savory fish stock, combined with a variety of vegetables and chorizo for an extra kick. The process involves creating a flavorful broth, gradually adding in the gofio, and cooking until it transforms into a thick, hearty paste. The result is a satisfying dish with a depth of flavor that can be easily adjusted to suit your taste. Serve it as a standalone meal or as a unique side dish. Savor the taste of the Canary Islands in your own kitchen with this easy-to-follow Escaldón recipe.

Common questions

Can I use a different type of flour instead of gofio? No, gofio is a key ingredient in escaldón and provides its unique taste and texture. It is not recommended to substitute it with another type of flour.
Can I use vegetable stock instead of fish stock? While fish stock is traditionally used in escaldón, you can use vegetable stock as a substitute if you prefer a vegetarian version of the dish.
Is it necessary to use chorizo? Chorizo adds a delicious smoky flavor to the dish, but if you prefer a vegetarian or lighter version, you can omit it or substitute it with a vegetarian alternative such as vegetarian chorizo or smoked paprika.
What can I serve with escaldón? Escaldón is often served as a main course on its own. However, you can also serve it with a side of fresh salad or Canarian wrinkled potatoes for a complete meal.
Can I make escaldón in advance? Yes, escaldón can be made in advance and reheated before serving. Simply store it in an airtight container in the refrigerator for up to 2-3 days and gently reheat it on the stovetop, adding a little water or stock to adjust the consistency if needed.

Serving dishes and utensils

Large pan - A large pan is needed to sauté the ingredients and simmer the mixture.
Wooden spoon - A wooden spoon is useful for stirring the Escaldón mixture to avoid lumps.
Knife - A knife is required for chopping garlic, onion, and red bell peppers.
Cutting board - A cutting board provides a stable surface for chopping ingredients.
Measuring spoons - Measuring spoons are needed to accurately measure the olive oil and salt.

Origin stories

Escaldón is a traditional dish from the Canary Islands, a Spanish archipelago located in the Atlantic Ocean, off the coast of Africa. Its main ingredient, gofio, is a type of flour made from various roasted grains and has been a staple food in the Canarian diet since the time of the Guanches, the indigenous people of the islands prior to Spanish conquest in the 15th century. This dish is a testament to the resourcefulness and resilience of the Canarian people, who have cultivated and preserved their culinary traditions despite the islands' remote location and challenging agricultural conditions. It's said that a good Escaldón is a reflection of the Canarian spirit - simple, robust, and full of warmth and flavor.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.