Catalan Escudella: 5 Essential Tips for the Perfect Recipe
Catalan escudella, or escudella i carn d’olla, is a longstanding tradition in Catalonia, especially on Christmas Day. Families gather around a pot of this hearty stew, divided into two main parts: the escudella broth with galets pasta, and the carn d’olla—a variety of meats and vegetables served on a platter as a second course. This setup creates a complete, filling meal, ideal for sharing during the colder months. Escudella is a symbol of Catalan identity, offering a taste of tradition in every bite.
Ingredients
For the Broth:
- 1 Beef shank (approx. 400 g)
- 300 g Pork ribs
- 1 Chicken leg and thigh
- 1 Butifarra sausage
- 1 Ham bone (optional, for extra flavor)
- 2 Large carrots, peeled and cut into chunks
- 2 Potatoes, peeled and quartered
- 1 Leek, cut into chunks
- 1 Celery stalk, chopped
- 1 Small cabbage, quartered
- 2-3 Bay Leaves
- Salt and pepper to taste
- Water to cover (approx. 3–4 liters)
For the Soup:
- 200 g Galets pasta (or other shell pasta if unavailable)
Instructions
- Prepare the Broth:In a large pot, add the beef shank, pork ribs, chicken, butifarra, ham bone (if using), and enough water to cover all ingredients. Bring to a boil, then lower to a simmer. Skim off any foam that rises to the surface.
- Add Vegetables and Simmer:Add the carrots, potatoes, leek, celery, cabbage, and bay leaves. Season with salt and pepper. Cover partially with a lid and simmer on low heat for 3 hours. The slow cooking process brings out the depth and richness in the broth.
- Remove and Set Aside the Meats and Vegetables:Carefully remove the meats and vegetables from the pot and set them aside. Strain the broth if desired to remove any small pieces.
- Cook the Galets:Bring the broth back to a gentle boil and add the galets. Cook for 10–12 minutes, or until the pasta is tender but still has a bit of bite.
- Serve:First Course: Ladle the escudella soup with galets into bowls as the first course.Second Course: Arrange the meats and vegetables on a platter. This is the carn d’olla. Serve with salt, pepper, and a drizzle of olive oil if desired.