Ingredients with Measurements:
- 1 lb. pork shoulder, cut into chunks
- 1 lb. beef shank, cut into chunks
- 1 lb. chicken, cut into chunks
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1 tsp. thyme
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 quarts chicken broth
- 1 lb. botifarra sausage
- 1 lb. potatoes, peeled and cut into chunks
- 1 cup cooked chickpeas
Special equipment needed:
- Large pot
- Skillet
Step-by-step instructions:
1. In a large pot, add the pork, beef, chicken, onion, carrots, celery, garlic, bay leaves, thyme, paprika, salt, and black pepper. Pour in the chicken broth and bring to a boil.
2. Reduce the heat to low and let simmer for 2 hours, stirring occasionally.
3. In a skillet, cook the botifarra sausage until browned on all sides. Add the sausage to the pot and continue to simmer for an additional hour.
4. Add the potatoes and chickpeas to the pot and cook for another 30 minutes, or until the potatoes are tender.
5. Remove the bay leaves and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 3 hours and 30 minutes
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat: 18g
Protein: 35g
Carbohydrates: 35g
Fiber: 8g
Sugar: 6g
Sodium: 1200mg
Substitutions for ingredients:
- Pork shoulder can be substituted with pork belly or pork loin
- Beef shank can be substituted with beef chuck or beef brisket
- Chicken can be substituted with turkey or duck
- Botifarra sausage can be substituted with chorizo or kielbasa sausage
- Chickpeas can be substituted with white beans or kidney beans
Variations:
- Add diced tomatoes for a more tomato-based broth
- Use different types of sausage for a different flavor profile
- Add other vegetables such as turnips or parsnips for added texture and flavor
Tips and tricks:
- Skim the fat off the top of the broth occasionally during cooking to reduce the fat content
- Serve with crusty bread for dipping into the broth
- This dish tastes even better the next day after the flavors have had time to meld together
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh thyme on top.
Garnishes:
Sprinkle with chopped parsley or grated Parmesan cheese.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
Crusty bread, roasted vegetables, or a side salad.
Troubleshooting advice:
If the broth is too thin, let it simmer for longer to reduce and thicken.
Food safety advice:
Make sure all meats are cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Escudella amb Botifarra is a traditional Catalan stew that dates back to the Middle Ages.
Flavor profiles:
Savory, hearty, and comforting.
Serving suggestions:
Serve hot with crusty bread for dipping into the broth.
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Region: Catalan