Olla Gitana Recipe - Spanish Gypsy Stew
Olla Gitana is a hearty Spanish stew with a smoky, earthy sauce from sautéed onions, grated tomatoes, and paprika.
Equipment
- Large stew pot or slow cooker
- Frying pan
- Spoon
- Cutting board
- Chef's knife
- Grate
- Mortar
- Pestle
Ingredients
- 200 g dried chickpeas soaked 12 hours
- 200 g dried white beans soaked 12 hours
- 300 g green beans ends trimmed, cut into bite-size pieces
- 400 g pumpkin peeled, seeds removed, chopped
- 2 potatoes peeled and chopped
- ½ onion cube chopped
- 2 slices of bread
- Two cloves of garlic minced
- 2 Tomatoes peeled and grated
- Black Peppers
- Salt
- Olive oil
- Peppermint
- 14 raw almonds
- 1-2 tbsp smoked paprika
Instructions
- Prepare soaked chickpeas in slow cooker
- Sauté 1 chopped onion in olive oil on medium heat until translucent, 5-7 minutes.
- Grate 2-3 peeled tomatoes. Add to onions and cook for 3 minutes.
- Add 1-2 tablespoons of paprika. Stir and simmer sauce for 5 minutes.
- Add soaked white beans, 1 cup chopped green beans in sauce mixture.
- Simmer stew for 4 hours, adding more water if needed.
- Toast almonds in pan for 3-5 minutes until fragrant.
- Fry 2 slices of bread in oil for 1 minutes per side.
- Mash with fried bread, toasted almond with clove garlic, parsley, pinch of salt.
- Add chopped potatoes, chopped pumpkin, chopped pears, mash mixture to the stew.
- Simmer for 4 more hours until vegetables are tender.
Notes
- Soak chickpeas and beans overnight or for at least 12 hours for best texture.
- Use high quality, smoked Spanish paprika for optimal flavor.
- Grate tomatoes for a smooth sauce rather than chopping.
- Toast almonds just until fragrant, 3-5 minutes.
- Fry bread in same pan used for almonds to impart flavor.
- Use a mortar and pestle to make bread mash if possible for best texture.
- Add more water as needed if stew starts drying out while simmering.
- Cooking time will vary based on pot/slow cooker used.
- Adjust seasoning to taste throughout cooking process.