Aranese stew

receta tradicional olla aranesa




Veal's bone
pork backbone
¼ Kg. of hen
¼ Kg. of chicken
100 gr. pork
100 gr. veal
bone of ham
Ox or duck tail (optional)
white beans
a cup of rice
thin noodles
black pudding
an egg
pepper, parsley, garlic, bread crumb



Mix in a bowl the veal and the pork meat, which have been previously minced. Add the egg, salt, pepper, garlic, parsley and the bread crumb. Keep mixing everything together with a fork until we have a ball, which must be firm. We'll sprinkle flour all over the ball until it is completely covered. This ball will be fried in hot oil until golden and then we'll reserve it. A stock is prepared with the rest of the meat. Once it starts boiling we introduce the ball and keep it boiling for about 2 hours. Afterwards, we introduce the vegetables, the chickpeas, and the white beans, which have been previously boiled. After one more hour, we add the noodles, the rice, the black pudding and add more salt if necessary. The “Olla” will be ready in about 20 minutes. The meat is served in a large dish as a side dish to the soup. The longer we leave it to settle, the nicer it will taste.