Spamish Stew

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