Olla Podrida

Spanish Stew

From Wayne Wallace

  

This hearty stew from Spain is a one-pot meal - a favorite Spanish dish consisting of a mixture of several kinds of meat chopped fine and stewed with vegetables. It actually means a hodgepodge - a mixture. Serve with hot crusty bread to dip and sop.

 

     2          tablespoons Olive Oil

     1          medium Onion, diced

     2          stalks Celery, diced

     3/4       teaspoon Garlic, minced

     3/4       cup Rice

     1/4       teaspoon Saffron

     1/2       pound Smoked Sausage, sliced

     15        ounce can Garbanzo Beans (Chickpeas), drained

     1/2       pound cooked Chicken, diced (leftovers work well)

     15        ounce can Black-eyed Peas

     4          cups Chicken Broth (2 cans Swanson Chicken Broth)

     4          cups Water, divided

 

Heat oil in skillet. Add onion, celery and garlic; saute until just soft. Set aside.

 

Add saffron to 2 cups water in a medium saucepan; stir in rice and bring to boil. Cover and reduce the heat. Cook for 20 minutes. Set aside.

 

Place remaining ingredients - sausage, garbanzo beans, chicken, black-eyed peas, broth and remaining 2 cups of water in a large soup pot. Stir in onion mixture and bring to a boil. Reduce heat and simmer 30 minutes.

 

When serving, place a small amount of cooked rice in the bottom of a soup bowl. Top with the hot soup. Serve warm. Serves 4 to 6.

 

Published Jan 30, 2007

Copyright 2007 The Ponca City News