Catalan Stew (Escudella I Carn D'olla) Recipe by elfornerdealella
Catalan Stew (Escudella i Carn d'Olla) Cooking Instructions 1 hour 15 minutes 1 Place the chickpeas in a mesh bag. Put the vegetables in another mesh bag, and the chopped potatoes in a third. This makes it easier to remove them from the pot later. 2 In a very large pot, bring water to a boil and add the chickpeas (soaked overnight), the bones, and all the meats except the two sausages. 3 When the water returns to a boil with all the ingredients, skim off any fat that rises to the surface. Lower the heat and simmer for two hours. 4 Add salt, then add the carrots, leek, onion, celery, turnip, and cabbage. 5 Continue simmering the broth, adding more boiling water if needed. 6 To make the meatball mixture, place the egg, salt, pepper, and chopped garlic and parsley in a bowl. Beat together, then add the ground beef and pork. 7 Mix and mash together, adding the pine nuts and breadcrumbs. Knead by hand until well combined. 8 Form 6 large meatballs and shape them like croquettes. Coat them in flour. 9 After about 30 minutes, remove the chickpeas and all the meats from the pot except for the hen, which takes longer to cook. 10 Also remove the cooked vegetables. Add the large potato pieces and the meatballs to the broth. 11 Make sure there is enough broth, adding more boiling water if necessary. Simmer for about 20 minutes. 12 Finally, add the two sausages (prick them with a fork first so they don’t burst) and simmer for another 10 minutes. 13 Carefully strain the broth and use it to make soup with the pasta shells. To serve, arrange the vegetables, potatoes, and chickpeas on a platter. On another platter, place all the meats, meatballs, and sausages. 14 For a better understanding of the process, I recommend watching the video. 1 Place the chickpeas in a mesh bag. Put the vegetables in another mesh bag, and the chopped potatoes in a third. This makes it easier to remove them from the pot later. 1 Place the chickpeas in a mesh bag. Put the vegetables in another mesh bag, and the chopped potatoes in a third. This makes it easier to remove them from the pot later. 2 In a very large pot, bring water to a boil and add the chickpeas (soaked overnight), the bones, and all the meats except the two sausages. 2 In a very large pot, bring water to a boil and add the chickpeas (soaked overnight), the bones, and all the meats except the two sausages. 3 When the water returns to a boil with all the ingredients, skim off any fat that rises to the surface. Lower the heat and simmer for two hours. 3 When the water returns to a boil with all the ingredients, skim off any fat that rises to the surface. Lower the heat and simmer for two hours. 4 Add salt, then add the carrots, leek, onion, celery, turnip, and cabbage. 4 Add salt, then add the carrots, leek, onion, celery, turnip, and cabbage. 5 Continue simmering the broth, adding more boiling water if needed. 5 Continue simmering the broth, adding more boiling water if needed. 6 To make the meatball mixture, place the egg, salt, pepper, and chopped garlic and parsley in a bowl. Beat together, then add the ground beef and pork. 6 To make the meatball mixture, place the egg, salt, pepper, and chopped garlic and parsley in a bowl. Beat together, then add the ground beef and pork. 7 Mix and mash together, adding the pine nuts and breadcrumbs. Knead by hand until well combined. 7 Mix and mash together, adding the pine nuts and breadcrumbs. Knead by hand until well combined. 8 Form 6 large meatballs and shape them like croquettes. Coat them in flour. 8 Form 6 large meatballs and shape them like croquettes. Coat them in flour. 9 After about 30 minutes, remove the chickpeas and all the meats from the pot except for the hen, which takes longer to cook. 9 After about 30 minutes, remove the chickpeas and all the meats from the pot except for the hen, which takes longer to cook. 10 Also remove the cooked vegetables. Add the large potato pieces and the meatballs to the broth. 10 Also remove the cooked vegetables. Add the large potato pieces and the meatballs to the broth. 11 Make sure there is enough broth, adding more boiling water if necessary. Simmer for about 20 minutes. 11 Make sure there is enough broth, adding more boiling water if necessary. Simmer for about 20 minutes. 12 Finally, add the two sausages (prick them with a fork first so they don’t burst) and simmer for another 10 minutes. 12 Finally, add the two sausages (prick them with a fork first so they don’t burst) and simmer for another 10 minutes. 13 Carefully strain the broth and use it to make soup with the pasta shells. To serve, arrange the vegetables, potatoes, and chickpeas on a platter. On another platter, place all the meats, meatballs, and sausages. 13 Carefully strain the broth and use it to make soup with the pasta shells. To serve, arrange the vegetables, potatoes, and chickpeas on a platter. On another platter, place all the meats, meatballs, and sausages. 14 For a better understanding of the process, I recommend watching the video. 14 For a better understanding of the process, I recommend watching the video. 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