Olla podrida murciana

Hello everybody, it is John, welcome to our recipe site. Today, we're going to make a special dish, Olla podrida murciana. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Olla podrida murciana is one of the most popular of current trending meals in the world. It's easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Olla podrida murciana is something which I've loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Olla podrida murciana, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Olla podrida murciana delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Olla podrida murciana is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Olla podrida murciana using 14 ingredients and 11 steps. Here is how you cook it.

#abecedario La olla podrida es un guiso de legumbres que según las zonas lleva carnes, huevo o cómo en este caso pera

Ingredients and spices that need to be Get to make Olla podrida murciana:

1. 500 gramos garbanzos
2. 300 gramos calabaza
3. 300 gramos judías verdes
4. 2 peras grandes
5. 1/2 cebolla blanca grande
6. 1 rebanada pan (cómo de un dedo de grueso)
7. 2 dientes ajo
8. 1 tomate grande, rojo y maduro
9. 1 cucharadita pimentón dulce
10. 1 cucharada almendras molidas
11. Caldo de verduras
12. Sal
13. Aceite de Oliva Virgen Extra
14. Hierbabuena fresca

Instructions to make to make Olla podrida murciana

1. Poner en remojo los garbanzos la noche anterior. Escurrir y poner a cocer con el caldo de verduras, aproximadamente 1 hora
2. Limpiar y cortar las judias verdes, la calabaza y las peras. Reservar
3. En una sartén con aceite freír el pan y dorar los ajos. Poner en un mortero
4. Majar bien, añadir las almendras molidas y volver a majar. Reservar
5. Picar la cebolla en juliana fina. Pochar en el mismo aceite donde hemos hecho el pan y los ajos
6. Cuando esté blanda retiramos del fuego, añadimos el pimentón, mezclamos bien
7. Picamos el tomate, lo añadimos a la sartén con un poco de sal y dejamos que se haga
8. Cuando los garbanzos ya lleven como una hora cociendo, añadimos a la cazuela la calabaza, las judías verdes y las peras. Dejamos unos 15 minutos
9. Añadimos entonces el sofrito de tomate, el majado de pan y unas hojas de hierbabuena fresca picada
10. Rectificamos de sal y dejamos que espese la salsa
11. Emplatamos y servimos caliente. Buen provecho!!!!

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