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.
Place the trotter, veal bones, bacon, jamón and whole chicken in a large saucepan and cover with 5 litres (
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.
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