Olla De San Anton appears as a signature dish in 1 Spain cities. See each city's local variant and where to eat it.
Olla de San Anton · Granada
Olla de San Anton is the Granada winter stew of habichuelas, ricepato, pig ear, trotter, chorizo and morcilla, cooked for Saint Anthonys day in January.
Olla de San Anton is the Granadina stew cooked around January 17, the feast of Saint Anthony, using the leftover pork from the November-December matanza tradition. The dish combines white beans (habichuelas), rice, pig ear, trotter, chorizo and morcilla in a clay olla. The recipe comes from the citys 18th-century convents, where the nuns ran a charity meal for Saint Anthony. Modern Granada restaurants still cook the dish through January and into February, with Chikito and Las Tinajas the most-cited stops.
Where to eat in Granada:
- Las Tinajas
- Chikito
- Restaurante Sevilla
- Mirador de Morayma
- Bodegas Castaneda