Dish

Escudella de pagés

Escudella de pagés is made with a variety of meats, including pork, beef, and chicken, as well as vegetables such as potatoes, carrots, and cabbage. The stew is typically served with a side of bread and is often garnished with parsley or other herbs. This dish is high in protein and is a great source of vitamins and minerals.

European cuisine› Mediterranean cuisine› Spanish cuisine

Soup

Origins and history

Escudella de pagés has been a staple of Catalan cuisine for centuries. It is believed to have originated in the rural areas of Catalonia, where farmers would use whatever ingredients they had on hand to make a hearty and filling meal. Over time, the dish became more refined and is now considered a classic Catalan dish.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of escudella de pagés, with some recipes calling for the addition of beans, chickpeas, or other legumes. Some recipes also call for the use of different meats, such as lamb or rabbit. Vegetarian versions of the dish are also popular.

Presentation and garnishing

Escudella de pagés is typically served in a large pot or bowl, with the meats and vegetables arranged in a visually appealing manner. The dish is often garnished with parsley or other herbs to add color and flavor. It is important to let the stew simmer for several hours to allow the flavors to meld together.