Ingredients with Measurements:
- 1 lb. pork shoulder, cubed
- 1 lb. beef shank, cubed
- 1 lb. chicken thighs, bone-in
- 1 lb. cod fillet, cut into chunks
- 1 lb. mussels, cleaned and debearded
- 1 lb. clams, cleaned
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 tomato, chopped
- 1 bay leaf
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup olive oil
- 8 cups water
- 1 lb. pasta shells
Special equipment needed:
- Large pot
- Slotted spoon
- Colander
Step-by-step instructions:
1. In a large pot, heat olive oil over medium-high heat. Add pork, beef, and chicken, and cook until browned on all sides, about 10 minutes.
2. Add onion, carrots, celery, and garlic, and cook until vegetables are softened, about 5 minutes.
3. Add tomato, bay leaf, paprika, salt, and black pepper, and stir to combine.
4. Pour in water and bring to a boil. Reduce heat to low and simmer for 2 hours, or until meat is tender.
5. Remove chicken thighs from the pot and shred the meat. Discard bones and return shredded chicken to the pot.
6. Add cod, mussels, and clams to the pot, and cook until seafood is cooked through and shells have opened, about 10 minutes.
7. Remove seafood with a slotted spoon and set aside. Discard any unopened shells.
8. Cook pasta shells in a separate pot according to package instructions. Drain and set aside.
9. To serve, place a few pasta shells in each bowl, and ladle the soup over the pasta. Top with seafood.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours 20 minutes
Temperature:
Simmer over low heat
Serving size:
8 servings
Nutritional information:
Calories: 500
Fat: 18g
Carbohydrates: 45g
Protein: 40g
Substitutions for ingredients:
- Pork shoulder can be substituted with pork loin
- Beef shank can be substituted with beef chuck
- Chicken thighs can be substituted with chicken breasts
- Cod fillet can be substituted with any white fish
- Mussels and clams can be substituted with shrimp or scallops
Variations:
- Add chopped potatoes to the soup for a heartier meal
- Use vegetable broth instead of water for a vegetarian version
- Add saffron for a more traditional Spanish flavor
Tips and tricks:
- Make sure to clean and debeard the mussels before adding them to the pot
- Discard any unopened shells after cooking
- Serve with crusty bread for dipping in the soup
Storage instructions:
Store leftovers in an airtight container in the refrigerator 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 few pasta shells and seafood on top.
Garnishes:
Garnish with chopped parsley or cilantro.
Pairings:
Serve with a crisp white wine, such as Albariño.
Suggested side dishes:
Serve with a simple green salad or roasted vegetables.
Troubleshooting advice:
If the soup is too thick, add more water or broth to thin it out.
Food safety advice:
Make sure to cook the seafood until it is fully cooked through and discard any unopened shells.
Food history:
Escudella i Carn d'Olla is a traditional Catalan stew that is typically served during the winter months. It is a hearty soup that is made with a variety of meats and vegetables.
Flavor profiles:
This soup is savory and rich, with a slightly smoky flavor from the paprika.
Serving suggestions:
Serve with crusty bread for dipping in the soup.
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Region: Spanish