Indulge in the heartwarming essence of Catalan cuisine with Escudella i Carn d'olla, a beloved traditional dish that embodies the rich culinary heritage of Catalonia. This hearty stew, deeply rooted in Catalan culture, brings together a symphony of flavors and textures in a single pot. A steaming bowl of Escudella i Carn d'olla is a celebration of seasonal ingredients, featuring a medley of meats, such as beef, pork, and sausage, alongside an array of vegetables like potatoes, carrots, and cabbage, simmered to perfection in a flavorful broth. Traditionally served during festive occasions, this iconic Catalan dish is more than just a meal – it's a symbol of community, togetherness, and the enduring legacy of Catalan gastronomy. Experience the warmth and comfort of Catalonia with each spoonful of Escudella i Carn d'olla, a culinary masterpiece that invites you to savor the essence of tradition.

Here's a traditional recipe for Catalonia's Escudella i Carn d'olla:

Ingredients:

• 500g beef (bone-in, such as shank or brisket)
• 500g pork (bone-in, such as ribs or shoulder)
• 200g cured sausage (such as botifarra or chorizo), sliced
• 2 potatoes, peeled and diced
• 2 carrots, peeled and diced
• 1 leek, chopped
• 1 onion, peeled and halved
• 1 head of garlic, halved horizontally
• 1 cabbage, cut into wedges
• 200g chickpeas, soaked overnight
• 100g rice or small pasta (such as fideos or pasta pearls)
• Salt, to taste
• Freshly ground black pepper, to taste
• Olive oil
• Water
• Optional: fresh parsley, chopped, for garnish

Instructions:

1- In a large pot, add the beef and pork cuts. Cover with water and bring to a boil. Skim off any foam that rises to the surface. Reduce the heat to low and let it simmer for about 1 hour.

2- Add the sliced sausage, chickpeas, onion halves, garlic, leek, potatoes, and carrots to the pot. Season with salt and pepper to taste. Continue simmering for another hour, or until the meats are tender and the chickpeas are cooked through.

3- Meanwhile, in a separate pot, cook the rice or pasta according to the package instructions. Drain and set aside.

4- Once the meats and vegetables are cooked, remove them from the pot and set aside. Discard the onion halves and garlic.

5- In the broth, add the cabbage wedges and cook for about 15-20 minutes, or until the cabbage is tender.

6- Remove the cabbage from the pot and set aside. Taste the broth and adjust seasoning if necessary.

7- To serve, slice the beef and pork into bite-sized pieces. Arrange the meats, vegetables, chickpeas, and cooked rice or pasta in individual bowls. Ladle the hot broth over the ingredients.

8- Drizzle each bowl with a bit of olive oil and sprinkle with chopped parsley for garnish, if desired.

9- Serve hot and enjoy this comforting Catalan stew with crusty bread on the side. Buon profit! (Enjoy your meal in Catalan!)

Nutritional Values:

Providing exact nutritional values requires specific quantities and brands of ingredients, as well as preparation methods. However, here are some approximate nutritional values for common ingredients used in Escudella i Carn d'olla:

Beef (100g cooked):

• Calories: 250
• Protein: 25g
• Fat: 16g
• Iron: 2.5mg

benefits:Beef is a good source of protein, iron, zinc, and B vitamins. It provides essential nutrients for muscle growth and repair, as well as supporting immune function and overall health.

Pork (100g cooked):

• Calories: 270
• Protein: 26g
• Fat: 18g
• Iron: 0.7mg

benefits:Pork is rich in protein, vitamins, and minerals like thiamine, niacin, phosphorus, and selenium. It contributes to muscle growth, energy production, and supports bone health and immune function.

Cured Sausage (Botifarra or Chorizo) (100g):

• Calories: 400-500 (varies based on type)
• Protein: 15-20g
• Fat: 30-40g
• Sodium: 1000-1500mg

benefits:Cured sausages provide protein and fat, along with flavor from spices. However, they can be high in saturated fat and sodium, so moderation is key.

Potatoes (100g boiled):

• Calories: 70
• Carbohydrates: 17g
• Fiber: 2g
• Vitamin C: 20mg

benefits:Potatoes are a good source of carbohydrates, potassium, vitamin C, and fiber. They provide energy, support heart health, and aid digestion.

Carrots (100g raw):

• Calories: 41
• Carbohydrates: 10g
• Fiber: 2.8g
• Vitamin A: 8350 IU
• Vitamin C: 7mg

benefits:Carrots are rich in beta-carotene, a precursor to vitamin A, which supports vision health, immune function, and skin health. They also provide fiber and antioxidants.

Leek (100g raw):

• Calories: 61
• Carbohydrates: 14.2g
• Fiber: 1.8g
• Vitamin A: 871 IU
• Vitamin C: 12.1mg

benefits:Leeks are a good source of vitamins A, C, and K, as well as folate and manganese. They support heart health, digestion, and immune function.

Onion (100g raw):

• Calories: 40
• Carbohydrates: 9g
• Fiber: 1.7g
• Vitamin C: 7.4mg

benefits:Onions are rich in antioxidants, particularly quercetin, and contain vitamin C, fiber, and other nutrients. They have anti-inflammatory and immune-boosting properties.

Garlic (1 clove, approximately 3g):

• Calories: 4
• Carbohydrates: 1g
• Fiber: 0.1g

benefits:Garlic is packed with sulfur compounds like allicin, which have antibacterial and antiviral properties. It also contains vitamins C and B6, and manganese.

Cabbage (100g raw):

• Calories: 25
• Carbohydrates: 5.8g
• Fiber: 2.5g
• Vitamin C: 36.6mg

benefits:Cabbage is low in calories and high in fiber, vitamins C and K, and antioxidants. It supports digestive health, strengthens the immune system, and may reduce inflammation.

Chickpeas (100g cooked):

• Calories: 164
• Protein: 8.9g
• Carbohydrates: 27.4g
• Fiber: 7.6g
• Iron: 2.9mg

benefits:Chickpeas are a good source of plant-based protein, fiber, iron, and folate. They support heart health, aid digestion, and help regulate blood sugar levels.

Rice or Pasta (100g cooked):

• Calories: 130-200 (varies based on type)
• Carbohydrates: 25-40g
• Protein: 2-5g
• Fat: 0-2g

benefits:Rice and pasta are primarily sources of carbohydrates, providing energy for the body. Whole grain varieties also offer fiber, vitamins, and minerals.