Dish

Escudella i carn d'olla

Escudella i carn d'olla is made with a variety of meats, including beef, pork, and chicken, as well as vegetables such as potatoes, carrots, and cabbage. The stew is typically seasoned with garlic, parsley, and bay leaves, and is often served with a side of bread. This dish is high in protein and fiber, making it a great option for those looking for a filling and nutritious meal.

European cuisine› Mediterranean cuisine› Spanish cuisine› Catalan cuisine

Stew

Origins and history

Escudella i carn d'olla has been a staple in Catalan cuisine for centuries, and is believed to have originated in the Middle Ages. It was traditionally served during the Christmas season, and was often prepared in large quantities to feed large families and groups of people. Today, it is still a popular dish in Catalonia, and is often served at family gatherings and special occasions.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of escudella i carn d'olla, with some recipes calling for the addition of beans, chickpeas, or rice. Some versions also include sausages or other cured meats.

Presentation and garnishing

Escudella i carn d'olla is typically served in a large pot or bowl, with the meats and vegetables arranged in a decorative manner. It is often garnished with fresh parsley or other herbs.

Tips & Tricks

To make the stew more flavorful, try browning the meats before adding them to the pot. You can also add a splash of vinegar or lemon juice to brighten up the flavors.