Easy Seafood Recipes - Try Escudella, a Hearty Catalan Stew

If you’ve ever seen a big Catalan Christmas table loaded with soup bowls and a huge meat-and-veg platter, that’s Escudella i Carn d’Olla. This isn't just any stew; it's a beloved, two-course Catalan winter / Christmas stew that truly defines comfort food. First, you get a rich, flavorful broth (the escudella) with special pasta, followed by a generous platter of tender meats, hearty vegetables, and chickpeas (the carn d’olla).
You'll absolutely love making this traditional soup recipe easy to adapt for your home kitchen. It’s incredibly cozy, perfect for feeding a crowd, and mostly hands-off once the pot is happily simmering away. While it might look complex, it's one of those deeply satisfying easy to make recipes that rewards your time with incredible depth of flavor.
Best for: Chilly winter weekends, a memorable Christmas feast, or any big family dinner where you want to impress with a truly special meal. It's a fantastic way to enjoy recipes using potatoes and other root vegetables in a deliciously comforting stew.

Ingredients

• For the Broth Base:
• 1 large ham bone or smoked ham hock (about 1-1.5 lbs)
• 1.5 lbs beef shank or brisket, cut into large chunks
• 2 bone-in chicken thighs or drumsticks
• 1 lb pork rib, pork belly, or a small piece of pork shoulder
• Optional authenticity boosters (not required for US cooks): 1 small pig’s trotter or a piece of pig’s ear/snout
• For the Pilota (Large Meatball):
• ½ lb ground beef
• ½ lb ground pork
• 1 large egg
• ½ cup breadcrumbs
• 2 cloves garlic, minced
• ¼ cup fresh parsley, chopped
• Pinch of nutmeg (optional)
• 2 tablespoons pine nuts (optional)
• Salt and black pepper to taste
• Sausages:
• ½ lb fresh mild sausage (e.g., mild Italian sausage), or a mix of mild and a small piece of smoked sausage or morcilla/chorizo if accessible (for approximating traditional butifarra blanca / negra)
• Vegetables & Legumes:
• 1 cup dried chickpeas, soaked overnight (or 2 cans, 15 oz each, rinsed and drained)
• 1 small head of green cabbage (about 1.5 lbs), cut into large wedges
• 3-4 carrots, peeled and cut into large chunks
• 3-4 medium potatoes, peeled and quartered
• 1 leek, white and light green parts, roughly chopped
• 1 large onion, quartered
• 2 stalks celery, roughly chopped
• 1 small turnip, peeled and quartered
• Pasta & Seasonings:
• 1 cup large shell pasta (galets, if available, or conchiglie rigate)
• 2 bay leaves
• Salt to taste
• Freshly ground black pepper
• 1-2 tablespoons olive oil (for initial searing, if desired, and finishing)

Directions

1. The Day Before (Optional but Recommended)
   1. If using dried chickpeas, place them in a large bowl, cover with plenty of cold water, and add a pinch of salt or baking soda (this helps them soften evenly). Let them soak overnight, or for at least 8-12 hours. Drain and rinse thoroughly before use.
   2. For the pilota mixture: Combine ground beef, ground pork, egg, breadcrumbs, minced garlic, chopped parsley, nutmeg (if using), pine nuts (if using), salt, and pepper in a bowl. Mix gently until just combined (don't overmix). Cover and chill in the refrigerator overnight or for at least 2 hours. This allows the flavors to meld and helps the meatball hold its shape better.
2. Build the Broth Base
   1. Place the ham bone/hock, beef shank/brisket, chicken thighs/legs, pork rib/belly/shoulder, and any optional odd bits into a very large stockpot (8-10 quart capacity). Cover all the meats generously with cold water (about 12-14 cups).
   2. Bring the pot to a slow simmer over medium-low heat. As it heats, foam and impurities will rise to the surface. Use a fine-mesh skimmer or a large spoon to thoroughly skim off all the foam and fat. This is crucial for achieving a clear, flavorful broth. Continue skimming for the first 30-45 minutes.
   3. Once the broth is mostly clear, add the soaked and rinsed chickpeas (or canned, if using), bay leaves, quartered onion, chopped leek, celery, and turnip. Reduce the heat to low, so the broth maintains a very gentle simmer – no rolling boil!
3. Long Simmer & Veg Staggering
   1. Cover the pot partially and let it simmer gently for 1.5 to 2 hours. The goal is for the meat to start pulling away from the bone and the chickpeas to be soft but not mushy.
   2. After the initial simmer, add the large chunks of carrots and cabbage wedges. Continue simmering for another 30 minutes.
   3. Finally, add the quartered potatoes. Cook for an additional 20-30 minutes, or until the potatoes are tender but still hold their shape.
4. Form & Cook the Pilota
   1. While the vegetables are cooking, retrieve the chilled pilota mixture. With damp hands, shape it into one large, torpedo-shaped meatball (or a couple of smaller ones if preferred). The chilling helps it stay firm.
   2. Gently lower the pilota into the simmering broth. Cook it for about 20-25 minutes, or until it's firm to the touch and cooked through.
5. Cook the Sausages
   1. Add the fresh sausages to the pot during the last 15-20 minutes of cooking. You can lightly prick them a couple of times with a fork to prevent them from bursting, but don't over-prick, or they'll lose too much flavor. Cook until they are firm and cooked through.
6. Strain, Degrease & Cook the Galets
   1. Carefully remove all the cooked meats (ham bone, beef, chicken, pork, pilota, sausages) and all the vegetables and chickpeas from the broth using a slotted spoon or tongs. Arrange them attractively on a large, warm serving platter and cover loosely with foil to keep warm.
   2. Strain the broth through a fine-mesh sieve into another large pot or bowl, discarding any remaining solids. At this point, you can skim any excess fat from the broth, or for an even clearer broth, chill it overnight and remove the solidified fat layer the next day.
   3. Bring the strained broth back to a boil. Add the galets pasta (or other large shell pasta) and cook according to package directions, usually 8-10 minutes, until al dente.
7. How to Serve the Two Courses
   1. Course 1 (Escudella): Ladle the hot broth with the cooked galets into individual soup bowls. Serve immediately.
   2. Course 2 (Carn d’Olla): Present the platter of meats, sliced pilota, sausages, vegetables, and chickpeas at the table. Guests can help themselves, or you can portion it out.
   3. Optional Serving Ideas: Offer crusty bread, a simple green salad, or some olives on the side to complement the rich flavors.