Catalonia Escudella i carn d’olla is a traditional stew that is popular in Catalonia, a region in northeastern Spain. This hearty dish is made with a variety of meats and vegetables and is typically served during the colder months of the year.

Catalonia Escudella i carn d’olla is a rich and flavorful stew that is perfect for a cold winter day. The combination of beef, pork, and chicken creates a complex and savory flavor, while the variety of vegetables add a delicious sweetness and texture to the dish. The white beans provide a source of protein and fiber, making the dish filling and satisfying.

This dish is often served with a side of bread, which is perfect for soaking up the flavorful broth. It is also common to serve it with a dollop of aioli, a garlicky mayonnaise-like sauce that adds a creamy and tangy element to the stew.

Catalonia Escudella i carn d’olla is a classic example of traditional Catalan cuisine, which is known for its use of fresh and seasonal ingredients. The slow-cooking process used to prepare this dish ensures that all of the flavors are melded together, resulting in a warm and comforting meal that is perfect for sharing with family and friends.

Here is a step-by-step method for preparing Catalonia Escudella i carn d’olla:

Ingredients:

1- 1 pound beef bones

2- 1 pound chicken bones

3- 1 pound pork bones

4- 1 pound beef brisket

5- 1 pound pork belly

6- 1 pound chicken thighs

7- 1 large onion

8- 3 carrots

9- 2 leeks

10- 1 head of garlic

11- 2 potatoes

12- 2 turnips

13- 1 small cabbage

14- 1 cup dried white beans

15- Salt and pepper to taste

Note:

Some variations of this recipe also include other vegetables, such as celery or parsnips, as well as chorizo sausage or black pudding.

Method

Step 1:

Start by preparing the stock. In a large pot, add the beef, chicken, and pork bones, along with enough water to cover them. Bring the pot to a boil, then reduce the heat to a simmer and let it cook for 3-4 hours, skimming off any impurities that rise to the surface.

Step 2:

While the stock is cooking, prepare the meat and vegetables. Cut the beef brisket and pork belly into bite-sized pieces, and season with salt and pepper. Cut the chicken thighs in half, and season with salt and pepper as well.

Step 3:

Peel and chop the onion, carrots, leeks, and garlic. Peel the potatoes and turnips, and cut them into bite-sized pieces. Cut the cabbage into wedges.

Step 4:

Rinse the dried white beans and soak them in water overnight.

Step 5:

Once the stock has cooked for 3-4 hours, strain it and discard the bones and any solids. Return the stock to the pot and add the beef brisket, pork belly, and chicken thighs. Bring the pot to a boil, then reduce the heat to a simmer and let it cook for 1 hour.

Step 6:

After 1 hour, add the chopped onion, carrots, leeks, and garlic to the pot. Let it cook for another hour.

Step 7:

Add the potatoes, turnips, cabbage, and soaked white beans to the pot. Let it cook for another hour, or until all the vegetables are tender.

Step 8:

Season with salt and pepper to taste.

Nutrition Facts (per serving):

• Calories: 450
• Fat: 20g
• Carbohydrates: 35g
• Protein: 32g
• Fiber: 10g

Note: Nutrition facts may vary depending on the specific ingredients used and the serving size.