Olleta de la Valle de Guadalest

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:
Recipe author:	JuliaBalbilla
First published:	24th October 2012

Best recipe review Ahh, bless! 4/5 Love the cats Jerry

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

1. Place the beans, pork and bacon in a saucepan and pour over the water, cooking over a gentle heat.
2. In a separate pan, fry the onions, garlic and kohlrabi or turnips in the oil, adding the paprika at the last minute.
3. Pour the mixture into the saucepan containing the pork and beans.
4. Cook until the meat is almost tender and add salt to taste.
5. Remove the meat from the pan, chop it into pieces, and return them to the pan with the morcillas and the saffron.
6. Cook until you are left with about 1 litre of stock.
7. Add the rice and cook on a medium heat for about 16-18 minutes until the stock has absorbed the rice.
8. 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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