Arròs Caldós / Olleta Alicantina

Hey everyone, I hope you are having an incredible day today. Today, we're going to make a special dish, Arròs Caldós / Olleta Alicantina. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Arròs Caldós / Olleta Alicantina is one of the most well liked of recent trending meals on earth. It is easy, it's quick, it tastes delicious. It's appreciated by millions daily. Arròs Caldós / Olleta Alicantina is something that I have loved my entire life. They are nice and they look wonderful.

Many things affect the quality of taste from Arròs Caldós / Olleta Alicantina, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Arròs Caldós / Olleta Alicantina delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Arròs Caldós / Olleta Alicantina is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Arròs Caldós / Olleta Alicantina estimated approx 3 horas.

To get started with this recipe, we have to first prepare a few ingredients. You can have Arròs Caldós / Olleta Alicantina using 20 ingredients and 9 steps. Here is how you can achieve that.

Ingredients and spices that need to be Get to make Arròs Caldós / Olleta Alicantina:

1. 2 dientes ajo
2. 1 Cebolla
3. 1 Tomate maduro
4. 2 Zanahorias
5. 2 Patatas
6. 1 nabo
7. 50 gr. Lentejas
8. 50 gr. Judías Pintas
9. 50 gr. Garbanzos
10. 100 gr. Acelgas
11. 100 gr. Judías Verdes
12. 1 boniato
13. 1/2 Calabaza
14. 200 gr. Arroz
15. 4/5 piezas Costilla Cerdo
16. 1 Pastilla Avecrem
17. 1 ñora
18. aove
19. 1 puñado Sal
20. Pimentón dulce de La Vera

Instructions to make to make Arròs Caldós / Olleta Alicantina

1. La noche antes se deberán dejar en remojo las judías, los garbanzos y las lentejas.
2. El primer paso será picar el ajo junto con la cebolla y empezar a preparar un sofrito.
3. Cuando tenga color, añadir las costillas para que también se doren, y un cuando estén listas añadir el tomate pelado y bien picado. Bajar el fuego de dejar sofreír hasta que esté todo prácticamente deshecho. Cuando esté a punto echar media cucharadita de pimentón De la Vera y acabar de sofreír todo junto.
4. Por otra parte, en una cazuela grande poner agua a hervir junto con un puñado de sal y una pastilla de Avecrem. Para calcular el agua, habrá que tener en cuenta que ésta cubra las verduras y que aún sobre un poco.
5. Cuando empiece a hervir, añadir las judías pintas y dejar cocer 30 minutos.
6. Pasado ese tiempo añadir las otras legumbres y cocer otros 30 minutos.
7. A continuación deberemos verter sobre la cazuela el resto de verduras cortadas a trozos del tamaño deseado; judías verdes, las patatas cortadas a cachelos, calabaza, boniato, nabo entero, zanahoria, acelgas y la ñora.
8. A los 30 minutos añadir el sofrito y remover.
9. Dejar cocer una hora a fuego lento 2 horas, y 15 minutos antes de terminar añadir el arroz.

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