Escudella i Carn d'Olla

• For 6 people
• Preparation time : 180 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Broth
  • Water : 2 liters
  • Beef bones : 500 grams
  • Chicken (cut into pieces) : 1 whole
  • Pork ribs : 300 grams
  • Ham (diced) : 200 grams
  • Onion (peeled) : 1 whole
  • Carrots (peeled and chopped) : 2 whole
  • Celery (chopped) : 2 stalks
  • Leek (chopped) : 1 whole
  • Salt : 2 teaspoons
  • Peppercorns : 6 whole
  • Bay leaves : 2 whole
• Escudella
  • Butifarra sausage (sliced) : 300 grams
  • Morcilla sausage (sliced) : 200 grams
  • Chickpeas (cooked) : 200 grams
  • Cabbage (chopped) : 1/2 head
  • Potatoes (peeled and diced) : 2 whole
  • Pasta (small pasta shapes) : 100 grams
  • Salt : 1 teaspoon

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Boil water in a large pot. Add beef bones, chicken, pork ribs, ham, onion, carrots, celery, leek, salt, peppercorns, and bay leaves. Simmer for 2 hours.
• Remove the chicken and ham. Strain the broth and set aside.
• In the same pot, cook the butifarra and morcilla sausages for 10 minutes.
• Add the chickpeas, cabbage, potatoes, and pasta to the pot. Pour in the reserved broth. Cook for another 30 minutes.
• Serve the Escudella i Carn d'Olla hot in bowls. Enjoy!

Tips

• You can add other meats like veal or lamb to the broth for extra flavor.
• This dish tastes even better the next day as the flavors develop more.

Information

• Escudella i Carn d'Olla is a traditional Catalan dish often served during the winter months.