The festivities are over and with them the copious lunches and dinners typical of these dates, so it is time to start with lighter dishes that accompany the diets that most of us have started, healthy dishes, without fats, but at the same time loaded of vitamins such as those offered by our rich Mediterranean diet. olla de la Plana or olleta valenciana It is one of the traditional and most popular stews in the province of Castellón that this time I share with RecetasGratis as a healthy dish full of properties for our body.
3 diners 1h 30m Starter Medium difficulty Additional features: Cheap cost, Recommended for vegetarians, Recommended for weight loss, Popular in Autumn-Winter, Boiled, Spanish recipes, Valencian recipes Ingredients:
- 80 grams of dried white slubias
- 2 stalks of thistles
- Chopped chard leaves
- 1 turnip
- 1 carrot
- 50 grams of green beans
- 2 medium potatoes
- 1 small cabbage
- 1 small onion
- 1 jet of virgin olive oil
- 1 pinch of ground saffron
- 1 pinch of sweet paprika
- 1 handful of salt
- 1 handful of rice
Steps to follow to make this recipe: 1
The previous night soak the beans. Having them for about 12 hours is enough, although it depends on the quality of the bean.
Drain the beans and put them to cook in a water covered clay pot. When it starts to boil, scare them away with a little cold water and if they foam, remove it with a slotted spoon.
While the legumes cook preparing the vegetables from the olleta de la Plana: peel and cut the carrot, potatoes, turnip and onion into pieces. Wash, remove the threads from the thistles and cut them into pieces. Wash and chop the cabbage and green beans.
When the beans are somewhat tender add all the vegetables, a handful of salt, add water if you need it and two tablespoons of crude oil, and let everything cook over low heat for one more hour or until the beans are well cooked.
In a small frying pan put a splash of oil to heat and when it is hot, turn off the heat and add the sweet paprika. Move the frying pan so that it mixes well and add a little scoop of the broth from the pot of thistles, stir again and add everything to the stew.
Putting a handful of rice in the Valencian olleta is optional but in my house we have always put it and it is more complete. So put the saffron and add the rice, cook over high heat 10 minutes, turn off the heat and let it finish cooking with the pot covered.
Serve the pot of the Plana de Castellón very hot.
In my blog Tangerines and honey you will find many more recipes of traditional Spanish foods if you are interested in such as the rabbit with baked aliloli, the marinated fried anchovies or the polvorones with lard.
If you liked the recipe of Olla de la Plana -Typical of Castellón!, we suggest you enter our Bean Recipes category. You can also visit a selection of the best Spanish recipes and Valencian recipes.