Catalan Escudella barrejada

To the point
The recipe
Catalan Escudella barrejada
Pin
Print

Catalan Escudella barrejada

Recipe by Bernie Torras
0.0 from 0 votes
Course: PrincipalCuisine: CatalanaDifficulty: Media
Rations

6

rations
Preparation time

15

minutes
Cooking time

2

hours 

45

minutes
Calories

267

kcal/ration
Resting time

10

minutes
Cooling time

0

minutes
Total time

3

hours 

10

minutes

Feel the heart of Catalonia in your kitchen with our Escudella Barrejada. This hearty stew is perfect for those winter days when only a comforting dish will do the trick. An amalgam of juicy meats, fresh vegetables and thick noodles, all bathed in a rich and flavorful broth, this dish has something to satisfy every palate.

Dive into the art of Catalan cooking as your kitchen fills with the aromas of chicken, veal and pork, all enriched by the earthy flavor of vegetables and enhanced with a touch of salt. And for those moments of anticipation, as the ingredients gently bubble away, we've prepared a special playlist to keep you company.

So come on, put on your apron, play the music and get ready for a culinary experience that is as comforting to cook as it is to eat. Let's start cooking the Escudella Barrejada!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 1/4 Hen

  • 200 gr Veal shank

  • 1 Veal bone

  • 500 gr Potatoes

  • 100 gr Green beans

  • 1 Leek

  • 1 Turnip

  • Water

  • Celery

  • 200 gr Pig mask

  • 100 gr Bacon

  • Chicken giblets (wings, neck, legs)

  • 300 gr Swiss chard (leaves only)

  • 100 gr Thick noodles

  • 1 Large carrot

  • 1 Black sausage

  • 1 c.s. Salt

Pasos

  • In a large pot, blanch the chicken, veal shank, pork cheek and bacon in boiling water. Remove and rinse.
  • Place back in the pot with fresh water and the veal bone.
  • Bring to a boil over medium-low heat and maintain for 1 hour and 30 minutes, skimming the foam from the surface if necessary. Season with salt and pepper.
  • During this time, chop the potatoes, green beans, leek, turnip, celery and carrot into small pieces.
  • After 90 minutes, remove the veal shank, chicken, bacon and pork skin. Let cool and cut into small pieces.
  • Pass the broth through a strainer into a second pot, preserving the meat and discarding the bones. Add the chopped vegetables and the chopped meats. Cook for 20 minutes over medium heat.
  • Add the thick noodles and continue cooking for 15 minutes more, until the noodles are al dente.
  • Turn off the heat and add the black sausage to the hot soup so that it cooks gently with the residual heat.

Notas

  • During cooking, it is important to remove the foam that forms on the surface of the broth. This foam is formed by impurities that are released from the meat during cooking, and its removal will help to obtain a clearer and cleaner broth.
  • The Escudella Barrejada is a very versatile recipe. You can add other ingredients according to your taste or what you have on hand. For example, you can add other vegetables such as cabbage or use different types of meat.
  • The Escudella Barrejada is a dish that is served hot, accompanied by bread to enjoy every drop of its delicious broth.

Quizás lo necesites

  • olla grande 24 cm 9 litrosOlla grande con tapa de 24 cm diámetro para 9 litrosVer precio

Información nutricional (por ración)*

  • Serving Size: 325g
  • Calories: 806kcal
  • Fat: 41.82g
  • Saturated Fat: 15.25g
  • Trans Fat: 0g
  • Cholesterol: 171mg
  • Sodium: 719.42mg
  • Potassium: 1303.92mg
  • Carbohydrates: 68.8g
  • Fiber: 6.8g
  • Sugar: 6.8g
  • Protein: 46.13g
  • Vitamin A: 0IU
  • Vitamin C: 0mg
  • Calcium: 0mg
  • Iron: 0mg
If you are looking for 10

Key points of the recipe


  1. Foam control: During the initial cooking of meats, it is crucial to remove the foam that forms on the surface of the broth. This ensures a clearer and cleaner broth, eliminating impurities and residues from the meat.

  2. Cooking and preparation of meats and vegetables: After cooking the meats, it is important to remove them, let them cool and cut them into small pieces before adding them again to the strained broth. The vegetables should be chopped into small pieces so that they cook evenly and contribute their flavor to the broth.

  3. Noodle cooking time: Adding thick noodles at the right time is essential. They should be cooked for 15 minutes until al dente, avoiding overcooking and becoming too soft, which could affect the texture of the final dish.

Pairing with wine

Escudella barrejada is a rich and robust recipe with a diversity of meats and vegetables, which stands out for its potency in flavors. For such a strong and deep-flavored dish, a full-bodied red wine may be a good choice. A red wine of the Garnacha variety from the region of Catalonia, where the recipe originates, could be an excellent choice. Grenache has enough body to support the weight of the soup, and its fruity flavors can complement the flavors of meats and vegetables.

It is important to avoid very delicate or subtle wines, such as a light Pinot Noir, as the richness and depth of flavors of the Escudella barrejada could overwhelm these wines.

Beer pairing

Regarding the beer, a Bock or Doppelbock style beer could be a good choice for this dish. These beers have a richness and depth of flavor that can stand up to the dish without being overpowering. The malty sweetness of these beers can complement the flavors of meats and vegetables well.

On the other hand, we would avoid very light or bitter beers, such as Pilsner beers or IPAs, as their bitterness and lightness would not marry well with the rich and deep flavors of the Escudella barrejada.

Careful!

Typical allergens

Good thing it’s allergen-free!

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

You may be interested in
Other recipes with
  • Acelgas, Agua, Apio, Butifarra negra, Careta de cerdo, Fideos, Gallina, Hueso de ternera, Jarrete de ternera, Judías verdes, Menudillos de pollo, Nabo, Panceta, Patatas, Puerro, Sal, Zanahoria
Other recipes that pair with
Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
Share this recipe
Scroll to Top