Escudella

Ingredients

• pork belly2 oz
• beef shank2 oz
• chicken thigh1 piece
• botifarra sausage2 oz
• carrot.5 piece
• small potato1 piece
• cabbage.25 cup
• chickpeas.25 cup
• galets pasta.25 cup

Instructions

1. 1

   Step 1

   In a large pot, combine various meats such as pork, beef, chicken, and botifarra sausage with water.

2. 2

   Step 2

   Bring to a boil and skim off any foam that rises to the surface.

3. 3

   Step 3

   Add a variety of vegetables like carrots, potatoes, cabbage, and chickpeas.

4. 4

   Step 4

   Simmer for several hours until the meats and vegetables are tender.

5. 5

   Step 5

   In a separate pot, cook large pasta shells called galets.

6. 6

   Step 6

   To serve, the broth is typically eaten first with the galets, followed by a platter of the cooked meats and vegetables.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Escudella can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.