Chanfaina Extremeña is one of the most emblematic dishes of Extremadura in western Spain. Traditionally prepared in the provinces of Cáceres and Badajoz, it is a rustic lamb stew made with offal, flavored with the region’s famous smoked paprika (pimentón de la Vera), onions, garlic, and wine.

The dish has deep cultural roots: it was historically cooked by shepherds and farmers during religious festivals, especially at Easter, when lamb was abundant. Chanfaina is both a symbol of communal celebration and a way of honoring the region’s resourceful cuisine, where every part of the animal is used. Rich, hearty, and full of character, it remains a proud culinary tradition of Extremadura.
Recipe:
Ingredients (serves 4–6)

• 500 g lamb offal (liver, heart, kidneys, lungs – as available)
• 300 g lamb meat (leg or shoulder), cut into small cubes
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 2 ripe tomatoes, peeled and chopped (or 200 g tomato purée)
• 1–2 green peppers, chopped
• 1–2 bay leaves
• 1 teaspoon sweet paprika (pimentón de la Vera, preferably from Extremadura)
• ½ teaspoon hot paprika (optional, for spice)
• A few saffron threads (optional, traditional)
• 150 ml white wine
• Olive oil
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Method

1. Prepare the offal: Clean the lamb offal thoroughly, trimming membranes and rinsing in cold water. Cut into small, even cubes.
2. Sauté aromatics: In a large pot, heat a generous splash of olive oil. Add the onion, garlic, and peppers, and cook until softened.
3. Add lamb: Stir in the lamb meat and offal, searing until browned on all sides.
4. Season and spice: Add the paprika, stirring quickly to avoid burning, then mix in the chopped tomatoes and bay leaves. Cook for 5–10 minutes until the tomato reduces.
5. Deglaze: Pour in the white wine, scraping the bottom of the pan to release all flavors. Allow the alcohol to evaporate.
6. Simmer: Cover with a little water or stock, reduce heat, and simmer gently for 40–50 minutes until the meat and offal are tender and the sauce thickens.
7. Finish: Season with salt and pepper, sprinkle with parsley, and serve hot.

Serving suggestion: Traditionally served with rustic bread, boiled potatoes, or rice.

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Where to Try Chanfaina in Extremadura

Restaurante Marchivirito – Olivenza, Badajoz
A traditional restaurant famous for preparing authentic chanfaina during local festivals.

Restaurante Los Candiles – Cáceres
Well-known for its regional cooking, including hearty lamb dishes such as chanfaina.

Mesón La Troya – Trujillo, Cáceres
One of the most traditional spots in Trujillo, offering generous portions of classic Extremaduran cuisine.

Restaurante Casa Lucio – Mérida, Badajoz
A longstanding favorite for regional specialties, with chanfaina as one of its highlights when in season.