Escudella i Carn d’Olla is the quintessential Catalan winter dish.
It’s a hearty stew that embodies tradition, family and, in my case, a fair bit of panic the first time I attempted to make it.
If ever there was a dish that symbolized the soul of Catalan cuisine, this is it. It’s the kind of dish that makes mother-in-law respect you or loathe you. It’s a hearty mix.
Perhaps it’s an equivalent of the British roast dinner?
You decide!
The History Behind Escudella
Escudella has been around since at least the 14th century. It’s one of Spain’s oldest documented stews, I’ll have you know.
It’s the type of dish that evolves slightly in every household, passed down through generations, with each family adding its own touch. My husband’s mother, Pilar, insists that the only ‘true’ Escudella is the one she makes – an assertion I’ve stopped questioning for the sake of family peace.
Having spoken to my friends in Barcelona, they all say that, but hey.
My mother makes roast potatoes in a way which she insists it’s hers and hers alone. But I swear half of Manchester says (and cooks) potatoes the same way!
Escudella Ingredients
For the broth:
- 1 large bone-in beef shank
- 1 piece of ham bone or jamón serrano
- 1 piece of chicken (thigh or drumstick), skin on or off, up to you
- 1 piece of pork belly
- 1 Catalan botifarra sausage (or any mild sausage)
- 1 leek, cleaned and chopped finely
- 2 carrots, peeled and chopped roughly
- 2 potatoes, peeled and cut into large chunks
- 1 turnip, peeled and chopped (I dice it quite finely)
- 1 small cabbage, quartered
- 1 handful dried chickpeas (soaked overnight). Tinned are ok here
- Salt and black pepper to taste (I prefer white pepper)
- A few sprigs of fresh parsley
- Water, enough to cover everything (I use bottled water)
For the pilota (meatball):
- 250g ground beef
- 250g ground pork
- 1 egg
- 2 cloves garlic, minced
- 2 tbsp breadcrumbs
- 1 tbsp chopped parsley
- Salt and pepper to taste
I don’t like to but the mixed mince you find in Mercadona et al. I prefer to mix it myself, but your choice.
How to Make Escudella
1. Prepare the Broth
In a large pot, add the beef shank, ham bone, chicken, pork belly, and sausage. Cover with cold water and bring to a boil. Skim off any foam (scum in the UK, but i prefer foam) that rises to the top to keep the broth clear.
Reduce to a gentle simmer and add the leek, carrots, potatoes, turnip, cabbage, chickpeas, parsley, salt, and pepper. Let it simmer for at least 2–3 hours, until the broth is rich and flavourful.
2. Make the Pilota
While the broth simmers, mix the ground beef and pork in a bowl. Add the egg, minced garlic, breadcrumbs, parsley, salt, and pepper.
Knead the mixture until well combined, then form into a big old meatball. Some families prefer smaller meatballs, but the traditional way is one big pilota.
3. Cook the Pilota and Finish the Stew
Add the pilota to the pot and let it cook in the simmering broth for another 30–40 minutes. When the pilota is firm and cooked through, remove it along with the meats and vegetables.
Slice everything into serving portions.
4. Serve in Two Courses
Catalans traditionally serve Escudella in two parts.
First, the broth is ladled over a special pasta (often galets, large shell-shaped pasta). Then, the meats and vegetables are served separately on a large platter, allowing everyone to pick their favourites. We’re not particularly picky about the type of pasta but the inlaws are. So it depends who’s round to dinner.
My First Attempt at Escudella (To Make You Feel Better!)
The first time I made Escudella, I was under the watchful eye of Pilar (my Catalan mother-in-law).
Gulp.
I forgot to soak the chickpeas overnight (so I went tinned…shhhh), my pilota fell apart and I had the audacity to add a pinch of paprika – something Pilar considered a culinary crime.
She likes to use orange colourant instead.
Still, she declared the broth ‘acceptable,’ which I took as a major victory. Over time, I’ve refined my technique (and learned never to alter a traditional recipe in front of Pilar without her noticing).
Escudella i Carn d’Olla is a piece of Catalan heritage.
Whether you’re making it for the first time or the hundredth, it’s a meal that brings people together – over laughter, conversation, and the occasional (read frequent) unsolicited cooking critique.
Enjoy!