Lorraine Williamson
As the weather cools in Spain, it signals the start of chestnut season. From late October through December, they become a popular and cherished part of the Spanish culinary scene.
At this time of year, you’ll find chestnuts in abundance—from street vendors to local markets and even supermarkets.
Street vendors and markets
One of the most iconic sights during this season is the street vendors roasting chestnuts over open flames. These vendors, known as castañeros, set up in cities and towns, filling the air with the smell of them roasting. They sell paper cones filled with hot, roasted chestnuts, making them a perfect snack for cold evenings. You can also find them fresh at local fruit and vegetable shops, as well as outdoor markets, where they are sold by weight.
Supermarkets stocking chestnuts
Supermarkets across Spain also stock fresh chestnuts during the season. You can often find them in the produce section. Some stores offer ready-to-cook options, pre-cut or vacuum-packed, to make preparation easier.
How to cook at home
If you want to enjoy chestnuts at home, there are several ways to cook them. One popular method is to roast them in the oven. First, preheat the oven to 200°C (400°F). Make an “X” on the flat side of each chestnut to prevent them from bursting. Place them on a baking tray and roast for 20-30 minutes until the shells peel away easily.
Alternatively, they can be grilled on a BBQ or roasted over a fire pit. Simply place them on a grill rack or directly on the embers. Turn them occasionally until they are evenly cooked.
Boiling chestnuts
For a softer texture, you can boil chestnuts. Start by scoring the shells. Place the chestnuts in a pot of water and bring to a boil. Let them simmer for about 20 minutes. Once done, drain and peel them while they’re still warm.
Chestnut season is a beloved tradition in Spain, and whether you buy them from a street vendor or cook them at home, they are an essential part of the autumn experience. Enjoy them roasted, grilled, or boiled, and make the most of this seasonal delight.
Also read: The Spanish culinary autumn