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Traditional Catalan recipes: Escudella i carn d’olla

Traditional Catalan recipes: Escudella i carn d’olla
Written by Paula

Escudella i carn d’olla, known in Castilian as “cocido catalan” is a traditional Catalan dish, a combination of soup and stew that dates back to the fourteenth-century. Its main feature is the “pilota, a gigantic meatball spiced with garlic and parsley.

Related article: Catalan traditions: the Calçots and la Calçotada

To prepare Escudella i carn d’ollacatalan cuisine

½ chicken     500g veal shank     1 pig bone

A chunk of ham     500g of pig’s snout and ear

1 botifarra negra     1 botifarra blanca

1 small chorizo     ½ cabage     1 parsnip

2 carrots    3 large potatoes     1 nabicol

3 small celery branches     200g chickpeas

For the meatball

100g degreased ham     100g bacon

1 egg     1 garlic clove     Powdered cinnamon

2 large spoons of bread crumbs Pepper

3 small spoons of parsley     Flour

The recipe, step by step

Leave the chickpeas soaking the day before you intend to cook them.

Wash all the vegetables thoroughly and then peel them. Reserve the washed, peeled vegetables for later.

Fill a big pan with water and then place the chicken, the bones, the ham, the meat, and the pig’s snout and ear. When the water begins to boil, use a spoon or a spatula to remove the foam.

Place the chickpeas in a metal wringer, and then place the wringer inside the pan, allowing the chickpeas to be cooked but not mixed with the rest.

Let it all cook in low fire for about an hour and a half.

Take advantage of this time to start preparing the meatball:

Mince the garlic.

Stir the egg.

Crush the meat and mix it with chopped parsley, salt, pepper, the minced garlic, the stirred egg, and the bread crumbs, until they come together.

Place the ball in a dish with flour and make sure you get flour all over it, so the ball remains compact when you place it inside the pan.

Now, add the vegetables and the meatball to the stew and let it all boil for another half hour.

catalan cuisineFinally, add the butifarras and the chorizo.

Taste the stew to see if you need to add more salt. Let the mix cook for about another half an hour.

When everything is cooked, separate the water from the cooked vegetables and meat. Don’t throw it away, though! You can use the water to make a nice pasta or rice broth.

Serve the soup first and then the vegetables and meat.

Bon Appétit, from ShBarcelona!

About the author


Paula is an experienced content writer, translator and editor.

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