Escudella Recipe

Escudella is a rich broth with the concentrated flavors of several kinds of meat. Embellished with giant pasta shells, the soup is served as the first course. The boiled meats, along with chickpeas and vegetables are served as the second course. It is, of course, the Catalan rendition of Spain's national cocido, or boiled dinner. This year's pandemic restrictions limit family gatherings to 10 people, rather than a customary 20 or more! The escudella, cooked in an enormous stockpot, is the perfect meal for the occasion. Once all the ingredients have been gathered, the pot needs minimal tending.

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My Kitchen In Spain

Local Ingredients and/or Products for the Recipe

Butifarra White Sausage

Butifarra is a juicy, mild farmhouse sausage originating in Cataluña. Seasoned with black pepper and garlic, it is one of our favorite grilling sausages. In country kitchens far away from the bustle of Barcelona, you will find butifarra served to you grilled, accompanied by white beans or 'setas' - wild mushrooms. You might find it crumbled in various stuffings, or sliced in 'cocidos' - hearty soups. Our Butifarra sausage is made according to a Catalan recipe by a Spanish family living in the USA. We use only free-range pork, which makes not only for happier pigs, but tastier sausages! Each sausage is plump, lightly seasoned, about 1.5 inches in diameter.

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Escudella

Local Ingredients and/or Products for the Recipe

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Europe

Africa

Middle East & North Africa

North America & Caribbean

Central & South America

Asia

Oceania

Escudella

Local Ingredients and/or Products for the Recipe

If you try this recipe, please share your experience!

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