Traditional Valencian (de La Marina) Stew

 

Puchero de la Marina is a traditional recipe that is prepared in almost every home in the area, it is a must when autumn arrives and throughout the winter months, it is a powerful stew, full of flavor and nutrients, a traditional homemade recipe.

“When in Rome, do as the Romans do”, this phrase is usually a maxim in my life, when I arrived in Dénia I had never tried Puchero de la Marina, (in my area they prepare Olla de la Plana), since I made it for the first time I knew that it would become an essential recipe for me.

The truth is that each area of ​​Spain has its own puchero, (cocido, olla, pote, escudella, carn d’olla), with different names and notable variations in the ingredients, but always with something in common, they are all stews with a great variety of vegetables, to which different types of meats and bones are added, resulting in meat broths very rich in flavor and nutrients.

 

Each area of ​​Spain has its own puchero, they are all tasty and comforting stews with different names, cocido, pote, olla, escudella, carn d’0lla.

 

Where I was born, Castellón de la Plana, the Olla de la Plana is prepared, which curiously in its most traditional version is vegan, The truth is that to enrich it you can also add beef, lamb, pork and sausages, but the most widespread version in La Plana is the one that only has vegetables and legumes, also known as Olla de Dejuni, (fasting pot or fasting stew), it is called that because it was usually prepared during the fasting period at Easter, it is a very tasty vegetable and legume soup, a comforting dish when it is cold and very digestive.

 

La Olla de Dejuni is a traditional and vegan recipe because it was usually prepared during Holy Week, it is typical in the Plana region.

 

I have always seen it prepared at home, my grandmother made it, my mother still does and I, obviously, took over, it is one of my essentials during the winter, it is a dish full of vitamins and minerals, rich in fiber.

In the surrounding regions, especially inland, where winter temperatures are much lower than on the coast, other versions are prepared, one of the best known is the Olleta de Sant Mateu, the star dish of the capital of Baix Maestrat (Lower Maestrazgo). This stew is much more substantial. In addition to vegetables and legumes, it contains chicken and/or hen meat, pig’s trotters and sausages, resulting in a much more intense, gelatinous and caloric broth. It is also a very old recipe, typical of a cold geographical area where this type of stew helped people withstand the tasks and hard work in the fields.

Nowadays, if you visit Sant Mateu, you can enjoy this dish in any of its restaurants because it is still prepared the same way as in the past, but I recommend that you plan some demanding physical activity before or after, so that your body burns calories.

Accustomed to these two traditional dishes from my land, when I tried the Puchero de la Marina for the first time, I was surprised. It turned out to be the perfect middle ground between the light Olla de Castelló and the hearty Olleta de Sant Mateu. It is richer in ingredients than the Olla de la Plana because it has different types of meat and bones, in addition to the classic puchero balls. However, it is lighter than the Olleta de Sant Mateu, which, because it has pig’s trotters and sausages, is a one of the strongest stews I have ever tried (perhaps comparable to the Asturian fabada).

 

Puchero de la Marina is a middle ground between the light Olla de la Plana and the hearty Olleta de Sant Mateu.

 

The Puchero de la Marina has lots of vegetables, lots of meat and bones, as well as legumes and some very easy-to-make meatballs that are a delight. The result is a broth that is very rich in flavor and packed with nutrients.

The broth is usually strained to be drunk at first as a soup with noodles or rice, then the meats, vegetables and chickpeas are served on a large tray and each diner chooses what they like best.

 

 

Preparing it is a party and eating it is even more so, it is an ideal dish to share with family or a group of friends, the fact of serving all the ingredients together in the center of the table and sharing them already implies fraternization.

It is nice to share, but if you are going to prepare it for a more formal occasion, remember to serve the different ingredients separately with their corresponding serving utensils, thus avoiding anyone feeling uncomfortable.

Serve the soup individually or in a nice soup tureen and share it yourself. Remember that kindness and attention to your guests is essential to being a good host, cooking well is not enough. 😉

 

Preparing a Puchero is a party and eating it sharing with your family and friends is even more so.

 

The traditional Puchero de la Marina has a long list of ingredients, although there may be variations, it usually has a piece of beef, the usual thing is to put veal “garreta” or tender veal shank, (I often also put cheek, this way I make sure there are very, very tender pieces). It is also common to add beef ribs and white bones.

Other important ingredients are a pork backbone bone, a good piece of hen and another of chicken, you can use the part that you like the most.

The classic recipe includes bacon, but I always avoid it and there are those who add “blanquet” which is a typical sausage from the Marina area.

The puchero balls are prepared with minced beef and pork, half and half, an egg is added, bread crumbs (you can soak them in milk to soften them), chopped fresh parsley, salt, pepper, pine nuts, cinnamon, nutmeg and ground cloves. There are those who also add chicken livers or blood, I have never done it this way, and I assure you that they are delicious.

 

The meatballs are an essential element in the Valencian puchero.

 

As for the vegetables, the puchero includes carrots, turnips, swede, parsnips, celery, thistles, sweet potatoes, potatoes and, sometimes, pumpkin, I do not usually add any. In this area, white cabbage and kale leaves are also added, which are used to wrap the meatballs. The stew also includes chickpeas; soak them overnight, but if you’re one of those who sometimes get distracted, I recommend always keeping some cans of good-quality cooked chickpeas in the pantry. If for whatever reason you forget to soak the dry ones, at least you’ll be safe. 😉

All the ingredients must be cooked in salted water. I add a teaspoon of coffee per liter of water, that way it is tasty, but not salty. I think it is better to be cautious and add more at the end if necessary.

 

If you want the broth to be less fatty and strong, avoid bacon and sausages.

 

I usually prepare Puchero de la Marina with some variations from the original recipe. I do not add bacon so that the resulting broth is much more digestible and light. I also usually take the broth as a consommé, seasoned with a few drops of lemon, which gives it an incredible fresh touch. I do this to reduce the amount of carbohydrates, but the classic thing is to prepare a soup with noodles or rice and have it before the vegetables and meats that are served next.

 

 

It is a very grateful recipe, when you prepare it, there are always leftovers and it allows you to use the leftovers for other preparations or simply have food prepared for another day. The broth is convenient to cool, degrease and then package it in containers suitable for freezing, it is a great way to get organized, you will have homemade broth on hand for days, to prepare soups or eat it as a consommé.

There is no doubt, the stew is a comforting and delicious dish, which helps you organize and everyone likes, a recipe to share with those you love the most, eating it is a party and a delight, if you have never done it, try it and you will see.

 

If you are a fan of spoon dishes, this will be one of your favorite recipes.

 

I think that whenever we want to share a meal as a group we opt for the typical barbecue or a paella, both are good options, but why not preStop a stew? This traditional stew is perfect for a party or celebration. All you need is a large pot and all the ingredients. Technically, it’s a very easy recipe—much easier than making a good paella, especially if it’s for a large crowd. And it’s delicious. What is the typical stew in your area? Do you usually make it at home? Do you like traditional recipes?

Tell me in the comments!

 

If you liked this recipe, you might also like:

• Cabbage soup with spices.
• Vegetable soup.