Escudella, my way

Escudella, my way

By
From
Catalonia
Serves
6
Photographer
Laura Edwards

If you are in the L’Empordà area of Catalonia, then you must stay at Mas Rabiol, a gorgeous masia (old farm) run by Gloria and Carlos. The place and the food are beautiful, with great Catalan cooking, not least the delicious breakfast. A huge selection of local cheeses and butifarras, golden olive oil and proper bread greet you in the morning – the perfect start to the day. Butifarra is a Catalan speciality – a fresh sausage traditionally made from raw pork meat, salt and pepper.

One of the best things I’ve had there is Gloria’s escudella. Escudella is a one-pot meal, traditionally made with dried chickpeas (garbanzos) and lots of different cuts of meat. In this recipe I haven’t used chickpeas, but if you would like to, you can add 400 g at the same time as the meat – just soak them in cold water for 12 hours first.

If you’re going to Mas Rabiol, be sure to ask Gloria to make this for you before you get there, as it takes a li¢le while to prepare. When I go with my partner it’s always the first thing we ask for.

Ingredients

Quantity Ingredient
2 onions, peeled and sliced
2 carrots, quartered
2 sticks celery, chopped
2 bay leaves
handful parsley stalks
10 black peppercorns
1 ham hock
4 chicken legs
2 butifarra sausages (or other large sausages), sliced
2 beef short ribs
300g small pasta

Method

  1. Put all the ingredients except for the pasta in a large pan and cover with water. Bring to the boil then reduce the heat to a gentle simmer and cook, uncovered, for 2 hours until the meat is extremely tender.
  2. Remove the meat with a slo¢ed spoon and shred, discarding any skin and bones. Bring the liquid to a boil, season well and add the pasta and cook for 10–12 minutes until al dente.
  3. Return the meat to the pan and serve.
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