Olla Valenciana is a traditional Spanish dish from the Valencia region. It is a hearty and flavorful stew that is made with a variety of ingredients such as meats, vegetables, and pulses. It is a dish that is typically served as a main course and is often considered a variation of the famous Spanish paella.
The origins of Olla Valenciana can be traced back to the medieval period, when it was a common dish among the working-class population. The dish was originally made with simple ingredients such as meats, vegetables, and pulses, which were readily available and affordable. Over time, the dish has evolved and evolved to include a variety of meats, vegetables, and pulses, depending on the region and seasonality of the ingredients.
What is the main ingredients?
The main ingredients in Olla Valenciana are meats such as chicken, rabbit, or pork, vegetables such as bell peppers, onion, and tomatoes, and pulses such as beans or chickpeas. The dish is typically seasoned with paprika, saffron, and other spices. The meats and vegetables are first sautéed in a pan with olive oil, garlic, and onions. The pulses are then added to the pan and cooked for a few minutes. A broth made with chicken or fish stock is then added to the pan and the dish is cooked for a few more minutes. The dish is then left to simmer for a few hours, until the flavors are well combined and the meats are tender.
One of the key ingredients in Olla Valenciana is the pulses, which are a staple ingredient in Spanish cuisine. Pulses are a good source of protein, vitamins, and minerals. They also add texture and flavor to the dish.
Olla Valenciana is typically served as a main course, it is a hearty and flavorful dish that is perfect for a special occasion or a holiday meal. It is a dish that is typically enjoyed with a glass of red wine or a cold beer.
Olla Valenciana is a dish that is typically found in Valencia, but it can also be found in other parts of Spain. It is a dish that is relatively easy to make at home, you can find many recipes and tutorials online.
Recipe Olla Valenciana
Olla Valenciana is a traditional dish from the region of Valencia, Spain. It is a hearty stew made with a variety of meats, vegetables, and legumes. Here is a recipe for Olla Valenciana:
Ingredients Olla Valenciana
- 2 lbs pork shoulder, cut into cubes
- 1 lb chicken thighs, cut into cubes
- 1 lb rabbit, cut into cubes
- 2 cups garbanzo beans (chickpeas), soaked overnight
- 2 cups green beans, trimmed and cut into 1-inch pieces
- 2 cups diced potatoes
- 2 cups diced carrots
- 2 cups diced onion
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 cup white wine
- 1 tsp saffron threads
- Salt and pepper, to taste
- Olive oil, for browning the meats
- Fresh parsley, chopped (for garnish)
Instructions how to make Olla Valenciana
- In a large pot or dutch oven, heat a few tablespoons of olive oil over medium-high heat. Add the pork shoulder and brown on all sides, then remove from the pot and set aside. Repeat with the chicken thighs and rabbit, browning in batches.
- Add the onions, garlic, and saffron to the pot and sauté until the onions are translucent.
- Add the white wine to the pot and scrape any browned bits from the bottom of the pot. Bring to a simmer and cook for a few minutes to allow the alcohol to cook off.
- Add the chicken broth, garbanzo beans, green beans, potatoes, carrots, and browned meats to the pot. Season with salt and pepper, to taste. Bring to a boil, then reduce the heat to low and cover with a lid. Simmer for 1 1/2 – 2 hours, or until the meats and vegetables are tender.
- Serve hot, garnished with fresh parsley.
In conclusion, Olla Valenciana is a traditional Spanish dish from the Valencia region. It is a hearty and flavorful stew. Enjoy!