Ingredients with Measurements:
- 1 lb beef shank
- 1 lb pork ribs
- 1 lb chicken
- 1 lb veal shank
- 1 lb bacon
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 leeks, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tsp salt
- 1 lb potatoes, peeled and chopped
- 1 lb chickpeas, soaked overnight
- 1 lb cabbage, chopped
- 1 lb butternut squash, peeled and chopped
- 1 lb turnips, peeled and chopped
- 1 lb fideos (thin noodles)
- 1 tbsp olive oil
- Water, as needed
Special equipment needed:
- Large stockpot
- Cheesecloth
- Kitchen twine
Step-by-step instructions:
1. In a large stockpot, add the beef shank, pork ribs, chicken, veal shank, and bacon. Cover with water and bring to a boil.
2. Skim off any foam that rises to the surface. Add the onion, carrots, celery, leeks, garlic, bay leaves, black peppercorns, and salt.
3. Tie the parsley, thyme, and rosemary in a cheesecloth and add to the pot.
4. Reduce the heat to low and simmer for 2-3 hours, or until the meat is tender.
5. Remove the meat from the pot and set aside. Strain the broth through a fine-mesh sieve and discard the solids.
6. Return the broth to the pot and add the potatoes, chickpeas, cabbage, butternut squash, and turnips. Simmer for 30 minutes, or until the vegetables are tender.
7. Add the fideos and cook for an additional 10 minutes, or until the noodles are tender.
8. Meanwhile, shred the meat and add it back to the pot.
9. Drizzle with olive oil and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 3 hours
5. Temperature:
Low heat
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 40g
Protein: 35g
Substitutions for ingredients:
- Beef shank: lamb shank
- Pork ribs: beef ribs
- Chicken: turkey
- Veal shank: lamb shoulder
- Bacon: pancetta
- Chickpeas: white beans
- Cabbage: kale
- Butternut squash: pumpkin
- Turnips: parsnips
- Fideos: spaghetti
Variations:
- Add saffron for a more authentic Catalan flavor.
- Use different vegetables, such as carrots, zucchini, or green beans.
- Add a splash of red wine for extra depth of flavor.
Tips and tricks:
- Soak the chickpeas overnight to reduce cooking time.
- Skim off any foam that rises to the surface to keep the broth clear.
- Use a cheesecloth to tie the herbs so they can be easily removed from the pot.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of parsley on top.
Garnishes:
Chopped fresh parsley, grated Parmesan cheese, or a dollop of sour cream.
Pairings:
Crusty bread, red wine, or a light salad.
Suggested side dishes:
Roasted vegetables, garlic bread, or a green salad.
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the vegetables are not tender, simmer for a few more minutes until they are cooked through.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 165°F (74°C).
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Escudella i carn d'olla is a traditional Catalan stew that dates back to the Middle Ages. It was originally made with game meat and vegetables, but over time, it evolved to include pork, beef, and chicken.
Flavor profiles:
Hearty, savory, and comforting.
Serving suggestions:
Serve as a main course for a family dinner or a special occasion.
Related Categories
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Region: Spanish
Taste: Savory, Herbal, Rich, Hearty, Comforting