Escudella i Carn d'Olla

About Escudella i Carn d'Olla

Escudella i Carn d'Olla is a traditional Catalan dish, often celebrated as one of the oldest known stew recipes in European cuisine. This hearty meal is typically enjoyed during the winter months and is a staple of Catalan Christmas feasts. Originally, it was a peasant meal, prepared by simmering a variety of meats and vegetables. Over time, it has evolved but still retains its essence as a comfort dish bringing warmth and family togetherness.

Ingredients

• Chicken - 500g, preferably bone-in
• Beef - 500g of stewing beef
• Pork ribs - 300g
• Blood sausage - 2 links
• Potatoes - 2 large, peeled and chopped
• Carrots - 3, peeled and sliced
• Cabbage - 1 small, roughly chopped
• Leek - 1, cleaned and sliced
• Celery - 2 stalks, chopped
• Chickpeas - 250g, soaked overnight
• Short pasta - 150g
• Garlic - 3 cloves, minced
• Olive oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Bay leaf - 2 leaves
• Fresh parsley - for garnish, chopped
• Water - to cover the meats and vegetables

Preparation

The preparation for Escudella i Carn d'Olla begins the evening before you intend to serve it. Start by soaking the chickpeas in plenty of water overnight. This softens them and ensures they cook evenly.

Day 1: Preparing the Ingredients

On the day, gather all your ingredients. Begin by marinating the chicken in a blend of salt, black pepper, and half of the minced garlic. Set aside for at least 30 minutes to allow the flavors to penetrate the meat.

Cooking Process

Step 1: Making the Broth

In a large pot, heat the olive oil over medium heat. Add the pork ribs, beef, and the rest of the chicken. Brown the meats on all sides to build flavor. This should take around 10 minutes.

Once browned, add the soaked chickpeas to the pot. Cover everything with ample water, ensuring that the ingredients are submerged.

Add the bay leaf and bring to a simmer. Reduce the heat to low and let it cook gently. Skim off any foam that forms on the surface to keep the broth clear. Cook for approximately 2 hours or until the meats are tender.

Step 2: Adding Vegetables

Next, add the chopped celery, carrot, and the sliced leek to the pot. Stir to combine, re-cover, and let it continue to simmer for another 30 minutes.

Afterwards, add the potatoes and cabbage. Allow the stew to continue cooking until all the vegetables are soft and the flavors have melded. This typically takes another 30 to 40 minutes.

Step 3: Final Touches

During the last 15 minutes of cooking, incorporate the blood sausage and the short pasta into the stew. Stir well to ensure everything is well-mixed and fully submerged. Add salt and black pepper to taste.

Simmer until the pasta is al dente. Check the seasoning one last time before removing the stew from the heat.

Serving

Once cooked, serve the Escudella i Carn d'Olla hot, garnished with a sprinkle of fresh parsley.

For a traditional Catalan experience, serve the broth first, followed by a plate of meats and vegetables. Use a timer to serve each course while maintaining the ideal temperature for this hearty dish. Enjoy your meal around a cozy table with family or friends, along with a glass of Catalan red wine to enhance the flavors. Buen provecho!