Sunday, June 26

RECIPES FROM ALICANTE | Olleta Alicante, the perfect traditional dish for vegans


How to make an Alicante olleta?  Recipe to prepare this traditional dish from Alicante perfect for vegans

How to make an Alicante olleta? Recipe to prepare this traditional dish from Alicante perfect for vegans

Today we bring you one of the Alicante recipes best known: the olleta alicantina, one of the spoon dishes most typical of the province. It’s about a traditional dish of humble origin whose recipe There are as many variants as there are families and towns that prepare it. In addition, it receives its name from the clay container where it is cooked. What can not be missing in this traditional recipe are beans, lentils and rice, although in some places tender wheat is added instead of rice (this variant is known as “pot of wheat“). Take note of the steps because today we show you how to make an alicantina olleta.

The olleta alicantina It is made, mainly, with legumes and vegetables, so it is suitable for vegetarian and vegan, but in some cases some meat, ribs and bacon are also added. The most important thing when it comes to prepare the Alicante olleta is to cook it over low heat, as was done in the past, and adapt its ingredients at vegetables of the season that we find. In addition, it is a cooking recipe ideal to combat the cold, since it is a blunt plate and very complete nutritionally. All this makes it one of the best excuses to gather the family around this succulent stew.

Alicante meatless olleta recipe (for 4 or 5 people)

As we have mentioned before, the recipe can be adapted to the seasonal vegetables and legumes that we have at home. We can substitute the chard for spinach, the turnip for parsnip or do without any of the legumes.

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Ingredients to make the Alicante olleta:

  • 70 g. white beans

  • 70 g. black beans

  • 50 g. lentils

  • 100 g. chickpeas

  • 200 g. of rice

  • 1 bunch of Swiss chard

  • 1 piece of pumpkin (250g approximately.)

  • A couple of stalks

  • 1 neighbor

  • 3 or 4 potatoes

  • 1 onion

  • Extra virgin olive oil

  • Sweet paprika

  • Shall

  • 1 ñora

  • 1.3 liters of water

How to prepare the Alicante olleta?

  1. Soak the white and pinto beans, the chickpeas and the lentils, the night before, with a handful of salt.

  2. Chop the onion, grate the tomato and make a sauce in the pot with the olive oil and a little paprika. When the onion is poached, add the ground pepper, stir until it is well mixed with the sauce and add the water.

  3. We add the legumes that we have soaked the night before, the pumpkin and the turnip to the stew. We cover the pot and when it starts to boil, we lower the heat and calculate about an hour.

  4. Peel the potatoes and chop the chard. We add them together with the stalks 30 minutes after the stew comes to a boil.

  5. The pot should have a thick consistency. If the broth is too thick, we can add water and let it cook longer before adding the rice, which takes about 17 minutes. Once the rice is cooked, the Alicante pot is ready to eat.

The trick of millennial

You can make a Fast version from the Alicante olleta using pot vegetables already cooked and cooking all the ingredients in a pressure cooker or even in a food processor such as the Thermomix.


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