Ingredients with Measurements:
- 1 lb wild boar meat, cubed
- 1 lb venison meat, cubed
- 1 lb beef shank, cubed
- 1 lb pork shoulder, cubed
- 1 lb chicken thighs, bone-in
- 1 lb chickpeas, soaked overnight
- 1 lb potatoes, peeled and cubed
- 1 lb carrots, peeled and sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tsp fennel seeds
- 1 tsp paprika
- 1 tsp salt
- 1 tbsp olive oil
- 10 cups water
Special equipment needed:
- Large pot
- Skimmer
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the wild boar, venison, beef, and pork to the pot and brown the meat on all sides, about 10 minutes.
3. Add the water, bay leaves, black peppercorns, fennel seeds, paprika, and salt to the pot. Bring to a boil, then reduce the heat to low and let simmer for 2 hours.
4. After 2 hours, add the chickpeas, potatoes, carrots, and chicken to the pot. Let simmer for another hour, or until the vegetables are tender.
5. Using a skimmer, remove the meat and vegetables from the pot and place them in a serving dish. Serve the broth separately in bowls.
Time:
Preparation time: 30 minutes
Cooking time: 3 hours
Temperature:
Simmer on low heat.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 40g
Protein: 40g
Sodium: 500mg
Substitutions for ingredients:
- Instead of wild boar, you can use pork tenderloin.
- Instead of venison, you can use beef stew meat.
- Instead of chickpeas, you can use white beans.
- Instead of potatoes, you can use sweet potatoes or turnips.
Variations:
- Add chopped kale or cabbage to the pot during the last 30 minutes of cooking.
- Use lamb or goat meat instead of wild game.
- Add a can of diced tomatoes to the pot for a slightly different flavor.
Tips and tricks:
- Soak the chickpeas overnight to ensure they cook evenly.
- Brown the meat in batches to avoid overcrowding the pot.
- Skim any foam or impurities off the top of the broth as it simmers.
Storage instructions:
Store any leftover meat and vegetables in an airtight container in the refrigerator for up to 3 days. Store the broth separately in another container.
Reheating instructions:
Reheat the meat and vegetables in the microwave or on the stovetop. Reheat the broth separately in a pot on the stove.
Presentation ideas:
Serve the meat and vegetables in a large serving dish, with the broth in a separate bowl. Garnish with fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
Serve with crusty bread and a green salad.
Suggested side dishes:
Crusty bread and a green salad.
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the vegetables are not tender enough, let them simmer for an additional 30 minutes.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store any 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 pork and vegetables, but over time, other meats were added, such as chicken and beef.
Flavor profiles:
This stew is hearty and flavorful, with a rich broth and tender chunks of meat and vegetables. The fennel seeds add a subtle licorice flavor, while the paprika adds a smoky depth.
Serving suggestions:
Serve this stew as a main course for a hearty winter meal.
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Region: Spanish