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 Olla de San Anton in Granada

5 editor picks for Olla de San Anton in Granada, ranked by editorial score. All Granada signature dishes · Olla de San Anton across every city.

Make it at home

Serves 63 hrIntermediate

Ingredients

  • 400g dried white beans, soaked overnight
  • 150g rice
  • 1 pigs ear
  • 1 pigs trotter
  • 200g chorizo
  • 200g morcilla
  • 1 onion, chopped
  • 2 garlic cloves
  • 1 bay leaf
  • 1 tsp sweet paprika
  • 60ml olive oil
  • Salt

Method

  1. Drain the soaked beans. Place in a large pot with the trotter, ear, 2 litres of cold water and the bay leaf.
  2. Bring to a boil, skim the foam. Reduce heat and simmer covered for 1 hour.
  3. Add chorizo, morcilla, onion, garlic and paprika. Simmer 45 minutes more.
  4. Add the rice. Cook 18 minutes until the rice is tender and the stew has thickened.
  5. Lift out the trotter and ear, slice and return to the pot.
  6. Rest 10 minutes off the heat before serving. The stew thickens as it sits.

Editor tip. Soak the beans 24 hours rather than 12; the longer soak softens them through evenly.