OLLA PODRIADA (SPANISH NATIONAL SOUP)
Forgot about but while look for take on chili found this in my "The Professional Chef" copyright 1969 Olla podrida "Spanish Nation Sopu" is a Spanish stew made from pork sausage (chorizos), beans, rice and an inconsistent, wide variety of other meats and vegetables, often including chickpeas (Garbanzos), depending on the recipe used. The meal is traditionally prepared in a clay pot over several hours. It is eaten as a main course, sometimes as a single dish, and sometimes with ingredients separated
Provided by Dave Smith @DaveSSmith1
Categories Bean Soups
Number Of Ingredients 12
Steps:
- I like to sock the kidney beans over night then cook them for approximately 2 hours. reserve. The other way I love is to use a clay pot Saute vegies then combined cook for the 2 hours in a 350F oven.
- Saute Onions, selery and garlic in oil in a large soup pot.
- Add Rice and saffron. Saute approximately 5 minutes
- Add chicken stock and simmer until rice is cooked
- Poach sausage separately 7 to 8 minutes. Remove from cooking water and cool.
- Remove outside casing. Cut or dice sauge lenthwise into 4 equal pieces. Slice 1/4 in think. Add to soup.
- Drain kidney beans. Add beans, Garbanzos, chicken and ham to the pot. If you cooked in the clay pot then add Garbanzos, chicken and ham to the pot. Return to the oven simmer 10 to 15 minutes more.
- Note: Chorizos sausage shoulkd be used it available otherwise use Hot Italian sausage.
OLLA PODRIDA AUSSIE STYLE
Make and share this Olla Podrida Aussie Style recipe from Food.com.
Provided by drhousespcatcher
Categories Vegetable
Time 3h30m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Place beef, pork and stock in Dutch oven then bring to a boil, reduce the heat and simmer for 1 1/2 hours.
- Add the chicken and bring to a boil again. Reduce the heat and simmer for 1 hour until meat falls off the bone.
- Cool the mixture to remove bones then return to the pot and bring to a boil again.
- When boiling add the tomatoes, lima beans, hot pepper,green peppers,onions, carrots, celery, potatoes, okra, bay leaf, and worcestreshire. Reduce to simmer and cook over very low heat for 45 minutes or more. Stir frequently as it thickens.
- Add the corn and simmer for 15 minutes more or until all vegetables are soft.
- Season to taste.
- Serving Suggestion: Garnish with chopped fresh parsley and serve with crusty bread.
- Best if left overnight and reheated.
Nutrition Facts : Calories 251.1, Fat 13.7, SaturatedFat 4.2, Cholesterol 63.6, Sodium 82.2, Carbohydrate 13.5, Fiber 2.5, Sugar 2.3, Protein 18.9
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