Entree: Spain – Catalonia – Escudella i Carn d'Olla (Traditional Catalan boiled meat and vegetable stew served with broth and pasta)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 45 min

Total 3 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole chicken, approx. 3 lb (1.4 kg), cut into pieces
- 2 lb (900 g) beef shank or brisket, bone-in if possible
- 1 lb (450 g) pork shoulder with bone
- 10 oz (300 g) botifarra or mild pork sausage (2 sausages)
- 1 lb (454 g) ground pork for pilota (meatball)
- 1 cup (200 g) dried chickpeas, soaked overnight and drained
- 1 large onion, about 8 oz (225 g), peeled and halved
- 2 leeks (white part only), about 8 oz (225 g), cleaned and halved
- 3 carrots, about 12 oz (340 g), peeled and cut in large pieces
- 3 medium potatoes, about 1 lb (450 g), peeled and halved
- 1 small head of cabbage, about 1 lb (450 g), quarters
- 2 stalks celery, about 4 oz (115 g), cut into large pieces
- 2 cloves garlic, crushed
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tsp (5 g) whole black peppercorns
- 8 oz (225 g) galets or large pasta shells (or small pasta/rice)
- 1/4 cup (15 g) fresh parsley, chopped
- Salt to taste (start with 2 tbsp (30 g) coarse salt, adjust)

Show original ingredient measurements

- 1 whole chicken, approx. 3 lb (1.4 kg), cut into pieces
- 2 lb (900 g) beef shank or brisket, bone-in if possible
- 1 lb (450 g) pork shoulder with bone
- 10 oz (300 g) botifarra or mild pork sausage (2 sausages)
- 1 lb (454 g) ground pork for pilota (meatball)
- 1 cup (200 g) dried chickpeas, soaked overnight and drained
- 1 large onion, about 8 oz (225 g), peeled and halved
- 2 leeks (white part only), about 8 oz (225 g), cleaned and halved
- 3 carrots, about 12 oz (340 g), peeled and cut in large pieces
- 3 medium potatoes, about 1 lb (450 g), peeled and halved
- 1 small head of cabbage, about 1 lb (450 g), quarters
- 2 stalks celery, about 4 oz (115 g), cut into large pieces
- 2 cloves garlic, crushed
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tsp (5 g) whole black peppercorns
- 8 oz (225 g) galets or large pasta shells (or small pasta/rice)
- 1/4 cup (15 g) fresh parsley, chopped
- Salt to taste (start with 2 tbsp / 30 g coarse salt, adjust)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. If using dried chickpeas, soak overnight in cold water; drain before cooking. For the pilota (large meatball), mix ground pork with 1/4 cup (25 g) breadcrumbs, 1 egg, 2 cloves minced garlic, chopped parsley, 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper, form into one large ball about 10–12 oz (300–350 g).
2. In a very large stockpot, place the beef shank, pork shoulder, chicken pieces, botifarra, soaked chickpeas, halved onion, leeks, thyme, bay leaves and peppercorns. Cover with cold water to 3–4 inches (7.62 to 10.2 cm) above ingredients (about 5–6 qt (5–6 L)). Bring slowly to a gentle simmer over medium heat, skimming any foam, then reduce to low and simmer gently for 1.5–2 hours.
3. After 1.5–2 hours, add the pilota (meatball), carrots, celery and potatoes to the pot. Continue simmering gently for another 45–60 minutes until all meats and vegetables are tender and chickpeas are soft.
4. Remove the pilota, sausages and larger bones; keep warm. Remove meats, chicken and vegetables to a platter for the carn d'olla. Strain the cooking liquid through a fine sieve into another pot to clarify the broth (this is the escudella).
5. Bring the strained broth back to a simmer, adjust salt to taste, and add galets or chosen pasta; cook until pasta is tender (about 10–15 minutes for galets). If using rice, cook separately and add to bowls.
6. To serve traditionally, ladle the hot broth with pasta into bowls as the escudella. Plate the boiled meats, sausages, pilota and vegetables on a large serving dish as the carn d'olla; sprinkle vegetables and meats with chopped parsley and serve family-style.

1. If using dried chickpeas, soak overnight in cold water; drain before cooking. For the pilota (large meatball), mix ground pork with 1/4 cup (25 g) breadcrumbs, 1 egg, 2 cloves minced garlic, chopped parsley, 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper, form into one large ball about 10–12 oz (300–350 g).
2. In a very large stockpot, place the beef shank, pork shoulder, chicken pieces, botifarra, soaked chickpeas, halved onion, leeks, thyme, bay leaves and peppercorns. Cover with cold water to 3–4 inches above ingredients (about 5–6 qt / 5–6 L). Bring slowly to a gentle simmer over medium heat, skimming any foam, then reduce to low and simmer gently for 1.5–2 hours.
3. After 1.5–2 hours, add the pilota (meatball), carrots, celery and potatoes to the pot. Continue simmering gently for another 45–60 minutes until all meats and vegetables are tender and chickpeas are soft.
4. Remove the pilota, sausages and larger bones; keep warm. Remove meats, chicken and vegetables to a platter for the carn d'olla. Strain the cooking liquid through a fine sieve into another pot to clarify the broth (this is the escudella).
5. Bring the strained broth back to a simmer, adjust salt to taste, and add galets or chosen pasta; cook until pasta is tender (about 10–15 minutes for galets). If using rice, cook separately and add to bowls.
6. To serve traditionally, ladle the hot broth with pasta into bowls as the escudella. Plate the boiled meats, sausages, pilota and vegetables on a large serving dish as the carn d'olla; sprinkle vegetables and meats with chopped parsley and serve family-style.