Escaldums in an earthenware dish: braised poultry in a Mallorcan almond and saffron sauce.

Savoury dishes

Escaldums: poultry in almond sauce

A sauce thickened not with flour but with ground almonds: escaldums show how strongly the almond shapes Mallorcan cuisine – beyond cakes and pastries, too.

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The short answer

Escaldums: poultry in almond sauce

Escaldums is a Mallorcan braised dish of chicken or turkey in a sauce of ground almonds, onions, saffron and white wine. It is traditionally served on Sundays and holidays, especially in the period after Christmas.

The almond sauce as a hallmark

The picada is characteristic: ground almonds, garlic and parsley are stirred in towards the end of the cooking time and thicken the sauce without flour or cream. Saffron adds colour and aroma, while white wine provides depth.

The result is a velvety, slightly nutty sauce that tastes much milder than the island's hearty meat dishes.

Chicken, turkey and the festive connection

Chicken or turkey pieces are used, often cooked in the pot with potatoes. The turkey points to the festive connection: after Christmas, turkey is traditionally used up, and escaldums are one of the classic ways of using the leftovers.

In many families the dish is a Sunday meal, prepared in a large casserole for several people.

Where to get escaldums

Escaldums appear on menus less often than tumbet or frit mallorquí. You are most likely to find them in traditional cellers and country inns inland, often as the dish of the day.

If you are looking specifically, ask in cellers for the menú del dia (set lunch menu) – the classic braised dishes appear there more often than on the regular menu.

Practical tips

  • Ask about the dish of the day: escaldums are more often on the daily menu than on the regular menu.
  • If you cannot tolerate almonds, avoid the dish – they are the heart of the sauce, not a garnish.
  • Goes well with a red wine from the D.O. Binissalem.
  • The main season is in the winter months around the holidays.

Good to know

Price ranges, opening hours and airline rules change. We only give verifiable features and rough orders of magnitude – check details directly with the seller or your airline before you buy or fly.

Product knowledge

The specialities on this topic

Dish Traditional Central Mallorca / Inca

Escaldums

Braised poultry with almond sauce

Chicken or turkey in a velvety almond and saffron sauce – a classic festive dish.

Ingredients
Chicken or turkey, almonds, onions, saffron, white wine
Diet
gluten-free · contains alcohol
Price range
A portion costs in the low to mid double digits (euros)
Where to buy
Not sold in shops – a restaurant dish
Flying
Freshly braised – a dish to enjoy on the island, not to pack in your suitcase.

Last checked: September 2026

Price ranges, opening hours and airline rules change. We only give verifiable features and rough orders of magnitude – check details directly with the seller or your airline before you buy or fly.

Product Hand luggage Hold luggage Note
Escaldums no no Freshly braised – a dish to enjoy on the island, not to pack in your suitcase.

Frequently asked questions

What makes escaldums different from other braised dishes?

The sauce is thickened with ground almonds instead of flour or cream and gets its colour and aroma from saffron.

Is chicken or turkey used?

Both are common. Turkey is particularly common in the period after Christmas, when leftover turkey is used up.

Do escaldums contain alcohol?

The recipe includes white wine braised with the meat. The alcohol largely cooks off, but the flavour remains.

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