Formula Food: Take a dip into some Catalan cuisine with this ollada recipe
Formula Food hops to the other side of the Iberian peninsula for the second part of the double header.
Ollada. No, I hadn't heard of it either until I needed a dish for the Spanish GP that wasn't just doing paella again. So some googling and reading followed and I settled on ollada. Closely related to the feijoada I made last series for the Portuguese GP, it is a slowly cooked stew, filled with spices and garlic.
What goes into ollada? Dealer's choice essentially. It's typically described as a meat and vegetable stew, so for this version I picked ingredients that are common in other Catalan recipes and went from there.
- One large white onion, finely chopped
- One large carrot, finely chopped
- One aubergine, finely chopped
- One pepper, finely chopped
- Six mushrooms, finely chopped
- Chorizo, as much as you deem fit, finely chopped
- Pork chops, cut roughly - see notes below
- Olive Oil
- Salt and pepper
- Chickpeas - see notes
- Add a dash of olive oil to the pan, as it warms add the chorizo.
- Once the chorizo has released a load of oil, add in the vegetables.
- Once the onions are soft, add the pork and chickpeas
- Put the lid on the pot and place in the oven on low to cook through until you're ready to serve.
What meat to use? Some recipes say pork, some say beef. The general consensus is that it should be smaller cheaper cuts of meat. In the video I use a supermarket chorizo and fuet, a chorizo native to the Catalan region. Notes on chickpeas. Beans are a common addition to several dishes from this area, and by that I don't mean baked beans. A better term would be legumes, hence why I incorporated chickpeas.
I served my ollada with potatoes, although they are commonly added to the dish as a part of the casserole itself. Another common additions is artichoke. If you strive for accuracy, Arbequina olive oil is the one to use. The arbequina strain of olives is exceptionally popular in Catalonia and makes for a beautiful oil.