Escudella de Pagés - Traditional Spanish Farmhouse Stew

Ingredients

• 500g (1.1 lb) pork shoulder, cubed 500g (1.1 lb) pork shoulder, cubed
• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 500g (1.1 lb) chicken thighs, bone-in 500g (1.1 lb) chicken thighs, bone-in
• 2 chorizo sausages, sliced 2 chorizo sausages, sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 onion, chopped 1 onion, chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/2 small cabbage, shredded 1/2 small cabbage, shredded
• 1 cup cooked white beans 1 cup cooked white beans
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 liters (8 cups) chicken or vegetable broth 2 liters (8 cups) chicken or vegetable broth
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 35g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat olive oil over medium heat. Add the pork, beef, and chicken, and cook until browned on all sides. Remove the meats from the pot and set aside.
2. 2.
   In the same pot, add the chorizo, onion, and garlic. Sauté until the onion becomes translucent and the chorizo releases its oils.
3. 3.
   Return the meats to the pot and add the potatoes, carrots, cabbage, white beans, tomatoes, bay leaves, paprika, dried thyme, salt, and pepper. Stir well to combine.
4. 4.
   Pour in the chicken or vegetable broth, ensuring that the ingredients are fully submerged. Bring the stew to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the meats are tender and the flavors have melded together.
5. 5.
   Remove the bay leaves and adjust the seasoning if needed. Serve the Escudella de Pagés hot, garnished with fresh parsley.

Treat your ingredients with care...

• Potatoes — Ensure that the potatoes are diced into small, uniform pieces to ensure even cooking throughout the stew.
• Chorizo sausages — Use a high-quality chorizo for the best flavor. If unavailable, you can substitute with another spicy sausage variety.
• Cabbage — Shred the cabbage finely to allow it to cook and blend seamlessly into the stew.
• Bay leaves — Remember to remove the bay leaves before serving, as they are not meant to be eaten.
• Fresh parsley — Add the chopped parsley as a garnish just before serving to add a fresh and vibrant touch to the dish.

Tips & Tricks

• For a richer flavor, you can brown the meats in batches before cooking the rest of the stew.
• If you prefer a spicier stew, add a pinch of cayenne pepper or chili flakes.
• Leftovers can be refrigerated for up to 3 days or frozen for future enjoyment.
• Serve the stew with crusty bread to soak up the delicious broth.
• Feel free to customize the vegetables based on what is in season or your personal preferences.

Serving advice

Serve Escudella de Pagés in large bowls, accompanied by crusty bread. It is a complete meal on its own, but you can also pair it with a fresh green salad for a lighter option.

Presentation advice

When serving Escudella de Pagés, ensure that each bowl contains a generous portion of meats, vegetables, and broth. Garnish with a sprinkle of fresh parsley to add a pop of color.