Gitano Stew – Olla Gitana

The olla gitana originates from the south of Spain and is not, as mistakenly believed, the stew that the gitanos make. In the homes of rich families, it was customary to keep the leftover meat from the stew and offer it to beggars and gitanos a day later. The cold meat was placed in a baking dish and a marinade of oil and vinegar was poured over it.

Preheat the oven to 175 °C. Place the peppers on an oiled tray and grill in the oven until the skin is black. In the meantime, chop the onion.

Chop the garlic and parsley, mix with olive oil and vinegar and season with salt.

Remove the bell pepper from the heat and cool. Peel off the burnt skin. Cut the peppers open, remove the seeds and stem ends. Cut the peppers lengthwise into narrow strips. Mix into the meat with the olives and pour the marinade over everything.

Next, pull and bring to the table cooled.

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