Escudella i Carn d’Olla – Traditional Spanish Recipe
Escudella i Carn d’Olla (more commonly known as Escudella) is a traditional Catalan soup/stew. Traditional Escudella is typically served in two parts:
Escudella- The broth part with rice/pasta or both
Carn d’Olla- The meat and vegetables used in the broth
Although, it can be served together and is called Escudella Barrejada
Ingredients for Traditional Spanish Escudella Recipe:
- 400 gr. chickpeas
- 1 piece beef bone
- 200 gr. bacon
- 1 pig ear
- 300 gr. beef
- 1 black sausage
- 10 garlic cloves
- 1 cabbage
- Celery
- 1 turnip
- 4 carrots
- 1 onion
- Rice or giant pasta
- Salt
Method for traditional Spanish Escudella recipe:
Leave the chickpeas to soak for 24 h.
In a large pot heat the chickpeas together with the bones, pig ear, bacon, unpealed garlic cloves, carrots, turnip, celery, onion and beaf meat.
Carefully add salt taking into account that some of the ingredients like bacon are salty. Cover the pot and bring to a boil. Lower the heat and allow to slowly cook for 2 hours.
Cook the black sausage in a separate pot for approximately 15 minutes. Once cooked add the cabbage and heat for 10 minutes. Once the vegetables and meat are cooked, place in a container.
Bring the soup to boil and add the rice or giant pasta. Cook for 10 minutes.
Serve all ingredients together for a wonderful Traditional Spanish Escudella.
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