Olleta de la Valle de Guadalest: Difference between revisions
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An olleta is a type of very thick [[Stew|stew]], often made with [[Rice|rice]] and is typical of the cuisine of the province of Alicante. This particular recipe originates from the beautiful Valley of Guadalest. | |||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Ahh, bless!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span> | |||
<span class="reviewDesc">Love the cats</span> | |||
<span class="reviewAuthor"> [[User:Chef|Jerry]] </span></span> | |||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/olletadelavalledeguadalest|#olletadelavalledeguadalest]] [[Special:Search/rice|#rice]] [[Special:Search/pork|#pork]] [[Special:Search/stock|#stock]] [[Special:Search/kohlrabi|#kohlrabi]] [[Special:Search/garlic|#garlic]] [[Special:Search/bacon|#bacon]] [[Special:Search/beans|#beans]] [[Special:Search/saffron|#saffron]] [[Special:Search/paprika|#paprika]] [[Special:Search/onions|#onions]] | ||
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Latest revision as of 09:37, 2 January 2022
This recipe requires preparation in advance!
An olleta is a type of very thick stew, often made with rice and is typical of the cuisine of the province of Alicante. This particular recipe originates from the beautiful Valley of Guadalest.
| Olleta de la Valle de Guadalest | |
|---|---|
 |
| The cats of Guadalest. Waiting and watching on park benches. | |
| Servings: | Serves 4 |
| Calories per serving: | 468 |
| Ready in: | 2 hours 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 2 hours |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 24th October 2012 |
|
Best recipe reviewAhh, bless! 4/5 Love the cats |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 250 g white beans, which have been soaked overnight
- 400 g kohlrabi or turnips, peeled and chopped
- 250 g pork meat, eg, shank, trotter, ham hocks and pig's ear
- 50 g fatty bacon
- 4 morcillas (preferably the onion based ones, rather than the rice based), whole
- 200 g paella or pudding rice
- 70 ml olive oil
- 4 or more Cloves of garlic, peeled and chopped
- 100 g onions, peeled and chopped
- Pinch of saffron, ground
- Salt
- 1 teaspoon paprika
- 2 litres cold water or ham stock
Method
- Place the beans, pork and bacon in a saucepan and pour over the water, cooking over a gentle heat.
- In a separate pan, fry the onions, garlic and kohlrabi or turnips in the oil, adding the paprika at the last minute.
- Pour the mixture into the saucepan containing the pork and beans.
- Cook until the meat is almost tender and add salt to taste.
- Remove the meat from the pan, chop it into pieces, and return them to the pan with the morcillas and the saffron.
- Cook until you are left with about 1 litre of stock.
- Add the rice and cook on a medium heat for about 16-18 minutes until the stock has absorbed the rice.
- Serve, ensuring that each person has a morcilla.
Variations
If the idea of trotters and ears is a bit off-putting use any cheapish cut of pork you like. --JuliaBalbilla 21:33, 1 February 2009 (UTC)
Chef's notes
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