In Covarrubias, one of the most historic villages in Castile, ‘olla podrida’ is a dish whose name may seem surprising, but which wins you over from the very first bite. It is a hearty, flavourful stew steeped in tradition.

Traditional cuisine:

Olla podrida

Far from what its name suggests, this dish is a symbol of abundance. It derives from the term ‘poderida’, which referred to a rich and substantial meal, typical of times when people sought to make the most of their resources.

The basis of olla podrida is red beans, cooked slowly alongside various pork products that lend intensity, texture and an unmistakable flavour. It is a winter dish, for long meals and unhurried cooking.

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Main

ingredients:

Red beans, chorizo, black pudding, bacon, ribs, pig’s ear and other pork products.

Traditional preparation:

The beans are simmered over a low heat together with the meats, allowing all the flavours to blend into a thick, nuanced broth. Prolonged cooking is key to achieving the dish’s characteristic texture.

It is a stew that reflects the essence of Castilian cuisine: hearty, honest and designed for sharing. Every home and every kitchen has its own version, but always staying true to the traditional base.

You can try this dish at:

Covarrubias restaurants

In Covarrubias, tasting an olla podrida is like immersing yourself in centuries of culinary tradition, in a setting where history and gastronomy go hand in hand.

A curious name for one of the richest stews in the Castilian tradition.

The olla podrida is history, flavour and tradition concentrated in a single pot.

Rotten Pot