Olla podrida
 | |
| Type | Stew |
|---|---|
| Course | Main course |
| Place of origin | Spain |
| Main ingredients | Pork and beans, meats, vegetables |
 Cookbook: Olla podrida  Media: Olla podrida | |
Olla podrida (/ˌɒlə poʊˈdriːdə/, also US /ˌɔːljə pəˈdriːdə/, Spanish pronunciation: [ˈoʎa poˈðɾiða]; literally "rotten pot") is a Spanish stew made from pork and beans and a wide variety of other meats and vegetables, often including chickpeas, depending on the recipe used. The meal is traditionally prepared in a clay pot over several hours. It is eaten as a main course, sometimes as a single dish, and sometimes with ingredients separated (i.e., meats from the rest, or liquids from solids). It is a specialty of the city of Burgos.
The recipe can be found in Opera dell’arte del cucinare by Bartolomeo Scappi, the cook of Pope Pius V, published in 1570. This recipe was translated in Dutch by Antonius Magirus for the Koock-boeck oft Familieren kevken-boeck, first published in Leuven in 1612.
It was mentioned by Scottish poet Robert Burns (1759-1796) in his "Address to a Haggis" under the name olio:
Is there that o're his French ragout
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi' perfect scunner,
Looks down wi' sneering, scornfu' view
On sic a dinner?