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Escudella i Carn d'Olla

Serves 4 to 6 Entree meat

Escudella i Carn d'Olla

Escudella i Carn d'Olla is a beloved staple of Cataluña, a dish so familiar that recipes are rarely needed. In Catalan homes, it is a comforting presence, often simmered on a weekday when the family gathers around the table, each serving a warm reminder of tradition. The hearty ingredients reflect the region's rustic culinary spirit, showcasing a medley of meats and vegetables that sustain body and heart.

The flavors of Escudella i Carn d'Olla are robust and satisfying, with the rich meats like beef shank, pork belly, and botifarra negra infusing the broth with depth, while chickpeas and vegetables bring texture and sweetness. The galets pasta shells capture the savory broth, making each spoonful a layered experience of taste and comfort.

Ingredients

  • 300 gdried chickpeas — soaked overnight
  • 400 gbeef shank
  • 1/4chicken
  • 200 gpork belly
  • 1botifarra negra
  • 1pilota meatball — ground pork, breadcrumbs, garlic, and parsley
  • 2potatoes — peeled
  • 2carrots
  • 1/2green cabbage — shredded
  • 150 ggalets pasta shells
  • to tastecoarse salt

Method

  1. Begin by soaking 300 g of dried chickpeas in a large bowl of water overnight, ensuring they are fully submerged. This will rehydrate the chickpeas and make them tender for cooking.
  2. In a large pot, heat a few tablespoons of olive oil over medium-high heat. Season 400 g of beef shank, 1/4 chicken, and 200 g of pork belly with coarse salt. Brown each type of meat separately in the pot, allowing each piece to develop a deep golden color on all sides. Remove the meat from the pot and set aside.
  3. In the same pot, add a bit more olive oil if needed, and lower the heat to medium. Add 1 chopped onion, 2 minced garlic cloves, and 1 chopped green pepper. Cook until the vegetables are soft and translucent, stirring occasionally, about 5-7 minutes. Remove the pot from heat and stir in 1 teaspoon of pimentón, ensuring it is well mixed but not burnt.
  4. Return the pot to the heat and pour in 1 cup of white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the browned meats back into the pot along with the soaked chickpeas, 2 peeled and quartered potatoes, 2 peeled and sliced carrots, and 1/2 head of green cabbage cut into wedges. Cover everything with water or broth until just submerged.
  5. Bring the pot to a gentle simmer over medium heat. Cover and cook for about 2 hours, or until the meats are tender and easily pierced with a fork. The chickpeas should be soft but not falling apart.
  6. Add 1 botifarra negra and 1 pilota meatball to the pot. Continue to simmer for another 30 minutes, allowing the flavors to meld and the sausages to cook through.
  7. In the final 10 minutes of cooking, add 150 g of galets pasta shells to the pot. Cook until the pasta is al dente, absorbing the rich flavors of the broth.
  8. Once everything is cooked, remove the pot from heat and let it rest for a few minutes. Skim any excess fat from the surface, taste, and adjust the seasoning with more coarse salt if necessary. Serve the stew hot, accompanied by crusty bread or boiled potatoes to soak up the flavorful broth.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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