Escudella de Pages is a quintessential Catalan dish that combines the warmth of a rich bone broth with the heartiness of a rustic stew. This comforting meal features tender chunks of veal and chicken, softened by a long, slow simmer with veal and ham bones. The broth is infused with saffron for a golden hue and earthy aroma, while the stew component includes savory salt pork, onions, potatoes, leeks, carrots, and cabbage. Finished with beans, rice, and pasta, every bowl offers a delightful mix of textures and deep, home-style flavors. It is the perfect antidote to cold weather and an excellent way to gather family and friends around the table for a satisfying, nourishing feast.
Escudella De Pages (Country Stew
Description
Escudella de Pages is a quintessential Catalan dish that combines the warmth of a rich bone broth with the heartiness of a rustic stew. This comforting meal features tender chunks of veal and chicken, softened by a long, slow simmer with veal and ham bones. The broth is infused with saffron for a golden hue and earthy aroma, while the stew component includes savory salt pork, onions, potatoes, leeks, carrots, and cabbage. Finished with beans, rice, and pasta, every bowl offers a delightful mix of textures and deep, home-style flavors. It is the perfect antidote to cold weather and an excellent way to gather family and friends around the table for a satisfying, nourishing feast.Ingredients
Directions
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In a large stockpot, combine water, veal bones, and the ham bone. Bring to a boil, then reduce heat to low and simmer gently for about 2 hours to create a rich broth.
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While the broth simmers, blanch the salt pork in boiling water for a few minutes to remove excess salt, then drain and dice into small cubes.
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Heat olive oil in a large skillet over medium heat. Add the diced salt pork and chopped onions, cooking until the onions begin to brown and soften.
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Add the bite-sized pieces of stewing chicken and veal to the skillet. Cook slowly, stirring occasionally, until the meat is lightly seared.
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Peel and finely chop the potatoes, leek, and carrots. Add these vegetables to the skillet with the chicken and veal, stirring to combine.
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Finely chop the green cabbage and add it to the skillet mixture. Give everything a good stir to ensure even cooking.
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Once the broth is ready, remove the bones from the stockpot and discard them.
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Transfer the contents of the skillet (meats and vegetables) into the stockpot with the broth.
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Add the cooked Great Northern beans, rice, and pasta to the pot. Season with salt to taste and add the saffron threads.
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Simmer the stew for about 10 to 15 minutes, or until the rice and pasta are tender and cooked through. Serve very hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 207.2kcal
- % Daily Value *
- Total Fat 6.9g11%
- Saturated Fat 2.5g13%
- Cholesterol 93.0mg31%
- Sodium 395.5mg17%
- Total Carbohydrate 0.3g1%
- Dietary Fiber 0.0g0%
- Sugars 0.3g
- Protein 33.2g67%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
