Ollada facts for kids
| Alternative names | Putxero, perolada |
|---|---|
| Type | Casserole |
| Place of origin | Spain |
| Region or state | Valencia |
| Main ingredients | Vegetables (potatoes, carrots, artichokes and others), legumes (beans, kidney beans, and others), embotit |
Ollada (pronounced "oo-YAH-thuh") is a yummy traditional dish from Catalonia, a region in Spain. It's also known as putxero or perolada in the Valencian Community. This hearty meal is made by boiling different vegetables and meat together in a big pot, like a casserole.
What is Ollada?
Ollada is a type of stew that is very popular in parts of Spain. It's a warm and filling meal, perfect for colder days. The name "Ollada" comes from the word "olla," which means "pot" in Spanish and Catalan. This shows that it's a dish cooked in a single pot.
What's in Ollada?
The ingredients for Ollada can change depending on where it's made and what's available. But generally, it's packed with healthy vegetables and legumes.
Main Ingredients
- Vegetables: You'll often find potatoes, carrots, and artichokes. Other veggies like cabbage or turnips can also be added.
- Legumes: These are important for a hearty meal. Common ones include different kinds of beans, like kidney beans.
- Meat: A key part of Ollada is embutido, which means cured meats like sausages or other pork products. There's even a saying, "el ollada, bien porquejada," which means "the pot, well porked," showing how important pork is to the dish.
Regional Differences
In a region called Roussillon, which is in Southern France but has strong Catalan ties, Ollada is a stew with potatoes, beans, and cabbage or turnips. It's considered a very traditional dish there.
In another area called Vallespir, people sometimes add barley to their Ollada. Unlike some other stews where you might eat the broth separately as a soup, Ollada is usually eaten all mixed together. It's often much thicker than a typical soup.
