History and origin
Pumpkin, fried small fish and mint in a stew closely tied to Alhama
Picadillo de calabaza comes from a kitchen that knows how to make every bite count. Pumpkin, onion, tomato and peppers are finely chopped and simmered in oil until tender and well combined. Small fish, already fried, goes in at the end—often what remained from the previous day—so it keeps some texture while taking on the juices of the vegetables.
Mint is not a garnish here. Its fresh fragrance balances the pumpkin’s sweetness and the fish’s savoury edge. The dish is directly associated with Alhama and is also shared by Alicún, Bentarique, Huécija, Íllar, Instinción and Terque. In Laujar, a fish-free version is called chilindrón; in Íllar, guisote de calabaza is made with small sardines.
