Catalan Escudella

Catalan Escudella is a traditional Catalan soup that has been enjoyed for centuries, often served on festive occasions like Christmas. It is a hearty and comforting dish, representing the epitome of Catalan culinary tradition. Escudella is a succulent blend of meat, vegetables, and pasta or rice, creating a savory and nourishing stew that captures the essence of Catalonia's rustic gastronomy.

Ingredients

• Pork Shank - 1 kg
• Beef Shank - 500 g
• Whole Chicken - 1 kg
• Botifarra Sausage - 300 g
• Chickpeas - 200 g, soaked overnight
• Cabbage - 1 small head, quartered
• Potatoes - 2 medium, peeled and halved
• Carrots - 2 medium, peeled and chopped
• Onion - 1 large, peeled
• Celery - 2 stalks, chopped
• Turnip - 1 small, peeled and chopped
• Garlic - 4 cloves, minced
• Bay Leaves - 2
• Salt - to taste
• Pepper - to taste
• Rice or Pasta - 100 g
• Olive Oil - 2 tablespoons

Preparation

Step 1: Preparing the Ingredients

Begin by soaking the chickpeas overnight to soften them. The following day, prepare the ingredients by peeling and chopping the potatoes, carrots, and turnip. Mince the garlic and set aside. Quarter the cabbage and leave the onion whole.

Step 2: Cooking the Meat

In a large pot, heat the olive oil over medium heat. Add the pork shank, beef shank, and chicken. Season with salt and pepper. Sear the meats until they are browned on all sides, which helps to develop a rich flavor.

Step 3: Building the Broth

Add the whole onion, minced garlic, and bay leaves to the pot. Pour in enough water to cover all the ingredients and bring to a boil. Reduce the heat to low and simmer for about 2 hours until the meats are tender, skimming off any foam that forms on the surface.

Step 4: Adding the Vegetables and Chickpeas

Once the meats are tender, add the soaked chickpeas, potatoes, carrots, celery, turnip, and cabbage. Adjust the seasoning with additional salt and pepper. Continue to cook over low heat for another hour until the vegetables are soft and flavors meld.

Step 5: Completing the Dish

Add the botifarra sausage and your choice of rice or pasta to the pot. Cook for another 20-30 minutes until the sausage is cooked through and the rice or pasta is tender. Monitor the cooking time closely to avoid overcooking.

How to Enjoy Catalan Escudella

Catalan Escudella is best enjoyed on chilly days, offering comfort and warmth in every bite. It is traditional to serve the soup as a first course, followed by the meats and vegetables. Accompany with crusty bread for soaking up the savory broth. Pair the meal with a robust red wine to complement the rich flavors of the dish.

This dish should be savored slowly, appreciating the time-honored flavors that have been cherished across generations in Catalonia. It not only satisfies hunger but also evokes a sense of community and tradition, making it a perfect dish for gatherings with family and friends.