What escaldums are
Escaldums are a Mallorcan poultry stew — pieces of poultry (classically turkey, often chicken) slow-braised with almonds, mushrooms and potatoes in a fragrant, golden sauce. The thickening comes from ground almonds, not flour — which makes the sauce rich and nutty.
The name comes from the Mallorcan verb “escaldar” (to scald, to braise) — the poultry pieces are first browned, then simmered with broth and almond paste.
What makes the stew distinctive
- The almond paste: ground almonds blended with some broth and garlic into a paste, stirred into the sauce — it gives the sauce its golden colour and silky texture.
- The saffron: one of the few stews where saffron is central (similar to arròs brut). Mallorca has its own small saffron production in the Pla.
- The mushrooms: traditionally porcini (“esclata-sang”) or other wild mushrooms — gathered in autumn on the island.
History and occasions
Escaldums are a feast dish. The classic turkey version is served at Christmas or Sant Esteve (26 December) — one of the traditional Christmas dishes of the island. Chicken versions appear year-round, often as a Sunday lunch.
The almond-saffron flavour again recalls the medieval island kitchen and its Arab-Jewish influences — almonds have been significant in Mallorca since the Moorish period, and several classic island sweets and stews depend on them.
Seasonality
The seasonal element is the mushroom component: porcini October to December. Outside that window, cooks use other mushrooms or leave them out. Turkey escaldums are a winter dish, chicken can be year-round.
Escaldums at Es Muntant
We cook escaldums seasonally — mostly between November and February with chicken, and on special days around Christmas with turkey. The almonds come from the Mallorcan Pla, the mushrooms from the seasonal foraging.
If you want to try a classic island stew beyond the tourist cliché, this is a good entry point. We recommend booking — the dish isn’t on the menu every day.