Escudella

Catalan Hot Pot

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Preparation info

  • Difficulty

    Medium

  • 6

    Raciones

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

  • About

IF THE CASTILIANS HAVE THEIR COCIDO AND THE GALICIANS HAVE THEIR CALDO GALLEGO THEN THE CATALANS HAVE THEIR ESCUDELLA. IT’S A MIGHTY BIG SOUP FILLED WITH LOTS OF VEGETABLES, PULSES, PASTA, SAUSAGES, A WHOLE CHICKEN AND LOTS AND LOTS OF BONES AND OTHER MEATS TO GIVE IT LOADS OF FLAVOUR AND TEXTURE. THIS IS DEFINITELY A WINTER MEAL — PROBABLY SUITABLE FOR A FAMILY THE SIZE OF THE BRADY BUNCH. GET THE FIRE GOING, OPEN A BOTTLE OF RED WINE, WARM THE CRUSTY BREAD AND SETTLE IN FOR A MEAL THAT WILL LAST THE WHOLE OF A LAZY SUNDAY AFTERNOON.

Ingredients

  • 1 pig’s trotter
  • 450 g (1 lb) veal bones
  • 150 g ( oz) piece of bacon
  • 200 g (7 oz) piece of jamón
  • 1 boiling chicken, about 1.6 kg (3 lb 8 oz)
  • 1 bunch of baby turnips, topped and peeled
  • 3 carrots, cut into 2 cm (¾ inch) chunks
  • 250 g (9 oz/1⅓ cups) cooked chickpeas, or a 400 g (14 oz) tin chickpeas, rinsed well
  • 500 g (1 lb 2 oz) pork sausages
  • 250 g (9 oz) morcilla (see glossary), cut into six pieces
  • 100 g ( oz) fideos (see glossary)
  • crusty bread, to serve

Method

Place the trotter, veal bones, bacon, jamón and whole chicken in a large saucepan and cover with 5 litres (175 fl oz/20 cups) cold water. Bring to the boil over high heat, then reduce the heat to low and simmer for 1 hour, skimming the surface regularly. Remove the trotter, bones, bacon and jamón from the pan and set aside, then add the turnips, carrots and chickpeas and simmer gently for another 40 minutes.

Add the pork sausages and cook for another 30 minutes. Remove the turnips, carrot, sausages and chicken and set aside. Add the morcilla and fideos to the stock and simmer for 10 minutes.

To serve, cut the bacon, jamón, chicken, pork sausages and vegetables into small pieces and place in warm bowls. Remove the meat from the trotter, then shred and add to the bowls. Ladle in the hot broth with the chickpeas, morcilla and fideos and serve with plenty of crusty bread.