What is Escudella i Carn d’Olla?
Escudella i Carn d’Olla is a traditional Catalan stew known for its rich flavors and comforting ingredients. It’s a two-part dish:
- A broth made from slow-cooked meats and vegetables, usually served with large pasta shells (galets).
- The meat and vegetables (carn d’olla) are served separately on a platter.
A festive favorite during the Christmas season, this dish brings families together at the table and showcases the heart of Catalan culinary heritage.
🕰️ History and Origin
Escudella is one of the oldest documented dishes in Europe, dating back to the 14th century. It has evolved over the centuries, yet the essence remains the same: a humble, nourishing stew using what’s available — meat, bones, legumes, and seasonal vegetables.
In Catalonia, it’s especially popular on Nadal (Christmas Day), when it’s served as “Escudella de Nadal” — a richer version featuring a giant meatball (pilota) and pasta shells.
🧾 Ingredients (Serves 6–8)
For the Broth:
- 300g beef shank or marrow bones
- 300g pork ribs or pork belly
- 1 small chicken (or 4 legs)
- 1 ham bone (optional, for depth)
- 1 leek, cleaned and chopped
- 2 carrots, peeled
- 2 potatoes, peeled
- 1 turnip
- 1 celery stalk
- 1 cabbage (cut into quarters)
- 200g dried chickpeas (soaked overnight)
- Salt to taste
- Water to cover (approx. 3 liters)
For the Pilota (meatball):
- 300g minced beef and pork mix
- 1 garlic clove, minced
- 1 tbsp chopped parsley
- 1 egg
- 2–3 tbsp breadcrumbs
- Salt and pepper to taste
- A touch of nutmeg (optional)
- Flour to coat
For the Pasta:
- 200g galets (large shell-shaped pasta, traditional for Christmas)
👨🍳 How to Make Escudella i Carn d’Olla
Step 1: Prepare the Broth
- In a large pot, place the beef, pork, chicken, ham bone, chickpeas, and all the vegetables (except cabbage and potatoes).
- Cover with water and bring to a boil.
- Skim off any foam and reduce to a simmer.
- Cook gently for 1.5 to 2 hours, occasionally skimming.
Step 2: Add Remaining Vegetables
- Add the cabbage and potatoes to the pot.
- Simmer for another 30 minutes.
Step 3: Make the Pilota
- Mix the meatball ingredients until well combined.
- Shape into a large oval-shaped meatball.
- Lightly coat with flour.
- Gently add it to the simmering pot during the last 45 minutes of cooking.
Step 4: Cook the Galets
- Remove some broth and cook galets separately in it to prevent over-thickening the soup.
- Cook until al dente.
🍽️ How to Serve Escudella i Carn d’Olla
- First Course: Serve the broth with galets as a comforting soup.
- Second Course: Serve the meat (carn d’olla), pilota, and vegetables on a large platter with some of the chickpeas.
- Optional: Offer crusty bread and a glass of red wine.
Perfect Pairing
This dish pairs beautifully with:
- Rustic sourdough bread or pa amb tomàquet (bread rubbed with tomato)
💡 Tips and Variations
- Use local meat cuts: The exact meats used vary by household and season.
- Escudella de Nadal: Add black and white Catalan sausages (botifarra negra/blanca) and more meats for a Christmas feast.
- Vegetarian Version: Omit the meats and enhance the broth with mushrooms, white beans, and smoked paprika.
- Leftovers: The meat can be reused in croquettes or sandwiches.
🧡 Why People Love Escudella
- Comfort food: It’s warm, filling, and perfect for cold months.
- Celebratory: It’s tied to family gatherings and Catalan tradition.
- Balanced meal: Combines protein, vegetables, and legumes in one dish.
- Customizable: You can tailor it to your taste and budget.
🔗 Related Recipes for Internal Linking
👉 Love Catalan flavors? Try our Marmitako – seafood paella with noodles.
👉 Craving a Spanish stew? Explore Lentejas con Chorizo
Summary
Escudella i Carn d’Olla is more than just a stew — it’s Catalonia’s culinary soul in a bowl. Whether enjoyed during Christmas or a chilly evening, this dish offers a taste of tradition, family, and heartwarming Spanish hospitality.
From its humble origins to its place on festive tables, Escudella remains one of Spain’s most beloved winter dishes. If you want to experience the richness of Catalan culture, this recipe is a delicious start.