Escudella i Carn d'Olla
Escudella i Carn d'Olla is a traditional Catalan dish, especially eaten during the colder months, such as winter. Its origins date back to the Middle Ages, when it was prepared as a hearty dish to feed families in times of intense cold. The dish is a true representation of rural Catalan cuisine, reflecting the tradition of preparing nutritious and simple food from local resources.
Escudella i Carn d'Olla is basically a stew made with a variety of meats, vegetables and rice. Traditionally, it is prepared with beef, pork and sometimes chicken, which are cooked with potatoes, carrots, cabbage and other typical vegetables. The most striking characteristic of this dish is the tasty broth that results from the long cooking time of the meats and vegetables. Rice or pasta (such as galets, a large shell-shaped pasta) is added to the broth to give it consistency.
This dish is the centerpiece of Catalan celebrations during Christmas, and is served in two stages: first, the broth with rice or pasta, and then the cooked meats and vegetables. Traditionally, it is accompanied by picada, a mixture of garlic, almonds and bread, which adds an extra touch of flavor.
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