olla podriada (spanish national soup)
(1 rating)
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
(1 rating)
yield
50 serving(s)
prep time
10 Min
cook time
3 Hr
Ingredients For olla podriada (spanish national soup)
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1/2 lbkidney beans, dry
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20 ozgarbanzos, with juice
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2 lbonions, vidalia, peeled, medium dice
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1/2 lbcelery, medium dice
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4 clovegarlic, finely miced
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1/2 coil
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8 ozrice
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1/2 tspsaffron. finely crushed
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2 galchicken stock
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1 1/2 lbchorizo (mexican sausage, mild or medium
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12 ozchicken, cooked medium dice
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1 lbham, cooked, medium dice
How To Make olla podriada (spanish national soup)
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1I 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.
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2Saute Onions, selery and garlic in oil in a large soup pot.
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3Add Rice and saffron. Saute approximately 5 minutes
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4Add chicken stock and simmer until rice is cooked
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5Poach sausage separately 7 to 8 minutes. Remove from cooking water and cool. -
6Remove outside casing. Cut or dice sauge lenthwise into 4 equal pieces. Slice 1/4 in think. Add to soup.
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7Drain 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.
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8Note: Chorizos sausage shoulkd be used it available otherwise use Hot Italian sausage.
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