80 years of small stories of the Posada

La Olleta de Capellá is the name that put this cooked my grandmother Teresa, who was co-owner and the first cook at Posada Guadalupe.

I counted that the pot or cooked, llamada en esta tierra “recapte” de alubias patata, vegetables and bacon was a very common dish but if he had guests he would be upgraded to the fruits of the slaughter.

Mr. Priest, for these lands called chaplain, in any house I ate was the guest, hence my grandmother, sn off the hook, christen the dish as Olleta de Capellá.

And these are the ingredients of the exquisite stew:

Beans better if they're from Beceite, potatoes and thistles plus a head of garlic and bay leaf are the vegetables of the stew. Mask, Bacon, Bacon, Black pudding, chorizo and longaniza somewhat ored, bone and ham meat, pig's feet and some balls, if desired, it's the meats. Olive oil and the good hand of the saint or the saint who cooks it on a low heat are enough to enjoy this named stew, last name and history.