Escudella: Difference between revisions

Escudella is a Catalonia stew.

It's characterized by the use of sausages called butifarras or a pieces of meat spiced with peppers, cinnimon, etc.

Additionally, beans, potatos, and cabbage, as well as eggs and other types of meat, can be used.

In historical times a type called escudella de payes, which had pasta and rice, was traditionally made on Thursdays and Sundays. Today, it is popular as a substancial winter dish for dinner on Christmas or Saint Stephan (San Esteban). In this case, there has been a return to the traditional special type of pasta known as galets, which are notable for their considerable size.

Escudella is served in three parts:

• The escudella proper is a soup with pasta or rice.
• The carn d'olla is a tray with all the meat used in the stew.
• The final tray is that of the vegtables used.

See Also

Cuisine of Catalonia