📝 About This Recipe
Hailing from the heart of Catalonia, Escudella i Carn d'Olla is one of Europe's oldest documented stews, traditionally served as a grand multi-course feast during Christmas and cold winter Sundays. This rustic masterpiece features buttery chickpeas and a 'pilota'—a giant spiced meatball—simmered slowly with a bounty of meats and vegetables to create a rich, restorative broth. It is a celebration of abundance, where the golden soup is enjoyed first, followed by a platter of the tender legumes, meats, and vegetables.
🥗 Ingredients
The Legumes and Aromatics
- 300 grams Dried Chickpeas (soaked overnight in salted water)
- 4 medium Potatoes (peeled and halved)
- 3 large Carrots (peeled)
- 1 large Leek (white and light green parts only)
- 1 piece Celery Stalk (trimmed)
- 1/2 head Green Cabbage (cut into wedges)
The Meat Selection (Carn d'Olla)
- 400 grams Beef Shank (with bone-in)
- 1 piece Pork Trotter (split in half)
- 1 piece Ham Bone (cured Serrano ham bone)
- 2 each Chicken Thighs and Drumsticks (skin-on)
- 100 grams Salt Pork or Pancetta (thick cut)
- 1 link Butifarra Negra (Blood Sausage) (added at the end)
- 1 link Butifarra Blanca (White Sausage) (added at the end)
The Pilota (Large Meatball)
- 250 grams Ground Pork (high quality)
- 250 grams Ground Beef (lean)
- 1 large Egg (beaten)
- 1/2 cup Breadcrumbs (soaked in a little milk)
- 2 tablespoons Garlic and Parsley (finely minced together)
- 200 grams Galets Pasta (large shell-shaped pasta for the soup course)
👨🍳 Instructions
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1
Begin by placing the beef shank, pork trotter, ham bone, and salt pork into a very large stockpot (at least 8-10 liters). Cover with 5 liters of cold water and bring to a boil.
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2
As the water reaches a boil, use a fine-mesh skimmer to remove the grey foam that rises to the surface. This ensures a clear, beautiful broth. Continue skimming for about 10 minutes.
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3
Drain and rinse your soaked chickpeas. Place them in a mesh bag (traditional) or drop them directly into the pot once the water is boiling. Add the leek, celery, and carrots.
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4
Reduce heat to a low simmer, cover partially, and cook for 90 minutes. Ensure the ingredients are always submerged, adding hot water if the level drops significantly.
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5
While the pot simmers, prepare the 'Pilota'. In a large bowl, mix the ground pork, ground beef, egg, soaked breadcrumbs, garlic, and parsley. Season generously with salt and black pepper.
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6
Shape the meat mixture into one or two large, oval-shaped balls. Roll them lightly in flour. This 'Pilota' is the centerpiece of the dish.
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7
After the initial 90 minutes of simmering, add the chicken pieces, the cabbage wedges, and the potatoes to the pot.
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8
Carefully slide the Pilota into the broth. Simmer everything together for another 45-60 minutes until the potatoes are tender and the meat is falling off the bone.
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9
In the last 15 minutes of cooking, add the Butifarra Negra and Butifarra Blanca. These sausages are delicate and only need to be heated through to prevent bursting.
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10
Carefully remove all the meats, vegetables, and chickpeas from the pot and arrange them on large serving platters (the 'Carn d'Olla'). Keep them warm with a splash of broth.
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11
Strain the remaining broth through a fine sieve into a clean pot. Adjust the seasoning with salt. Bring this golden broth to a boil and add the Galets pasta.
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12
Cook the pasta until al dente. Serve the soup first as the 'Primer Plat', followed by the platters of meats, chickpeas, and vegetables as the 'Segon Plat'.
💡 Chef's Tips
Always start with cold water for the meats to extract maximum flavor for the broth. If you can't find Galets pasta, use the largest shell pasta available to capture the broth. Do not skip soaking the chickpeas; adding a pinch of baking soda to the soaking water helps achieve a buttery texture. If the broth looks too greasy, chill it overnight and skim the solidified fat off the top before reheating. The Pilota is traditionally sliced into rounds before serving so everyone gets a piece.
🍽️ Serving Suggestions
Serve the first course (the soup) with a glass of crisp, dry Cava. The second course (meats and chickpeas) pairs beautifully with a bold Catalan red wine like a Priorat or Penedès. Provide a small bowl of extra virgin olive oil and sea salt for drizzling over the boiled vegetables. A side of crusty pan de payés (rustic farmhouse bread) is essential for mopping up the juices. Finish the meal with a light Crema Catalana to balance the richness of the stew.