Olleta is the most representative dish of the mountainous areas of Alicante and inland Valencia. It is a moist stew, but one of the most refined versions found anywhere in Spain, hence its recognition on a national scale. Its intense perfumed flavour is provided by cured sausage and once the fat has been removed, it achieves a point of sublime excellence.


1/4 pork ribs, 1/4 pork ear, 1 trotter, 150 gr. white beans, 150 gr. pinto beans, 150 gr. ground wheat, 2 blood sausages, 2 carrots, 2 turnips, 4 cardoons, 1 sweet potato, 2 chard leaves, salt, olive oil.
Leave the beans to soak overnight on the day before. Wash and cut the vegetables. Place all the ingredients in a pot with water and season to taste. Boil over a low heat for two and a half hours. About three minutes before turning off the heat, peel the skin off the blood sausage, chop it up and sprinkle it over the stew.
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