The chanfaina in Extremadura has nothing to do with similarly named dishes in the Iberian Peninsula, like the Catalan Xanfaina, which is a Spanish version of the Occitan Ratatouille.
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Traditional Extremaduran gastronomy includes other meats, like hen (gallina), which is one of the main ingredients of the emblematic cocido extremeño stew, hare arroz con liebre (rice with hare) and frogs ancas de ranas fritas (fried frog legs).
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