Global Stew Showdown Celebrates Spain's Iconic Cocido con Pelotas Tradition

A new culinary event is set to celebrate Spain's rich stew-making traditions. The International Stew Competition will welcome amateur cooks from around the world. Organisers promise prizes and medals for every participant.

The competition is open to anyone aged 18 or over, though professional chefs can only join a separate exhibition. Registrations begin on Thursday, 15 January, and end on Monday, 27 January at 2:00 pm. The event is hosted by Torrevieja City Council's Department for Older People and the Gastronomic Brotherhood of Cocido with Balls.

At the heart of the competition lies cocido con pelotas, a historic Spanish dish. Originating in medieval times, it started as a simple peasant stew of chickpeas, meats, and vegetables. Over the centuries, Moorish influences and New World ingredients like potatoes shaped its evolution. Today, regional versions vary widely: Madrid's cocido madrileño serves three courses with beef, pork, and chorizo, while Valencia's cocido valenciano features meatballs and ñora peppers. In Andalusia, the stew often includes extra garlic and spices, traditionally prepared in winter for communal gatherings.

All participants will take home commemorative medals and prizes. The event aims to showcase both local and international stew-making traditions. Organisers hope to attract a diverse range of amateur cooks eager to share their culinary skills.