Escudella

Introduction to Escudella

Escudella i Carn d'Olla, or simply Escudella, is a traditional Catalan dish known as the Catalan stew or pot-au-feu. Widely regarded as one of the oldest documented soups in European cuisine, Escudella is a hearty and comforting meal, perfect for cold-weather dining. Traditionally served on holidays or special occasions, it is renowned for its ability to warm and sustain large gatherings of families and friends. The dish comprises a rich broth, vegetables, and various meats, making it both nutritious and flavorful.

This dish has its roots in Catalonia, a region in the northeastern part of Spain. Its origins date back to medieval times, when cooks would utilize seasonal ingredients and the limited resources available to create a meal that was both filling and economical. Escudella is mentioned in the 14th-century cookbook "Libre de Sent Soví," demonstrating its importance in Catalan culture. It has become a symbol of Catalan culinary heritage and is often associated with Christmastime feasts, where it serves as a centerpiece dish to be shared among loved ones.

Ingredients

Below is a list of ingredients used in preparing a classic Escudella. Click on each ingredient for more details.

• Chicken - 1 whole or equivalent parts
• Beef - 500g, preferably shank or chuck
• Pork Belly - 500g
• Sausages (Botifarra) - 200g
• Potatoes - 4 medium, peeled and quartered
• Cabbage - 1/2 head, cut into chunks
• Rice - 100g
• Chickpeas - 200g, pre-soaked overnight
• Carrots - 3, peeled and sliced
• Celery - 2 sticks, chopped
• Garlic - 3 cloves, peeled and crushed
• Onion - 1 large, peeled and chopped
• Salt - to taste
• Pepper - to taste
• Bay Leaves - 2
• Parsley - a bunch, chopped
• Olive Oil - 2 tablespoons
• Water - sufficient to cover all ingredients

Preparation

Begin your Escudella by gathering and preparing all the ingredients. Make sure the chickpeas are soaked overnight for the best texture and ensure all your vegetables are washed, peeled where necessary, and chopped. It's important to have everything ready before you begin cooking.

For the meat, you may choose to keep the bones in the chicken, beef, and pork belly if you wish to deepen the flavor of the broth. Alternatively, you can remove them before cooking if a lighter broth is preferred. The traditional Botifarra can be substituted with any preferred sausages, though authenticity is appreciated in traditional preparations.

Cooking Process

As you begin the cooking process of Escudella, ensure your cooking pot is large enough to hold all ingredients and water without overflowing.

Step 1: Searing the Meats

Start by heating the olive oil in your pot over medium heat. Add the chicken, beef, and pork belly, searing each side for about 5 minutes to develop a rich brown color and depth of flavor. Remove the meats and set aside separately once browned.

Step 2: Make the Broth

Into the same pot, add chopped onion, garlic, carrots, and celery. Sauté gently until the onion becomes translucent. Then, return the browned meats to the pot. Add water to fully submerge all the contents.

Flavor the broth with bay leaves, salt, and pepper to taste. Bring to a gentle boil, then reduce the heat to a low, steady simmer. Occasionally skim off any foam or impurities that rise to the surface. This simmering process is pivotal in drawing out the deep flavors from the meats and vegetables.

Let the broth cook for approximately 2 hours. You can check with a cooking timer to ensure timely management.

Step 3: Adding Vegetables and Chickpeas

After the broth has been simmering for 2 hours, add the pre-soaked chickpeas, potatoes, and cabbage to the pot. Continue simmering for an additional 30-40 minutes, or until the potatoes are tender when pierced with a fork.

Step 4: Finish with Rice and Sausage

In the final 20 minutes of cooking, add the sausages and rice. Cook until the rice is tender, and the sausages are fully cooked.

Adjust seasoning with more salt and pepper if necessary. Stir in chopped parsley just before serving for a fresh, aromatic finish.

Enjoying Escudella

Serving Suggestions

Escudella is traditionally served in two courses. First, the broth is served with rice and noodles if desired. Then, the meat and vegetables are presented as the second course.

At the dining table, serve in deep bowls, allowing each person to enjoy both the savory broth and the hearty pieces of meats and vegetables. Consider pairing with crusty bread to soak up the broth and incorporate a side of aioli for additional flavor.

Pairing Recommendations

The robust flavors of Escudella pair well with a bold red wine, such as Rioja or a rich Grenache. If you prefer white wine, a well-rounded Chardonnay complements the dish beautifully. Alternatively, a sparkling water infused with lemon or fresh herbs can provide a refreshing contrast to the stew's richness.

This age-old recipe is not merely a representation of Catalan cuisine, but a celebration of communal eating experiences that have stood the test of time.