Include in Print View:

Escudella De Pages (Country Stew

Escudella De Pages (Country Stew recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 207.2
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
  • 2 1/2 quart Water
  • 4 Veal Bones
  • 1 Ham Bone
Directions
  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    Add the bite-sized pieces of stewing chicken and veal to the skillet. Cook slowly, stirring occasionally, until the meat is lightly seared.
  5. 5
    Peel and finely chop the potatoes, leek, and carrots. Add these vegetables to the skillet with the chicken and veal, stirring to combine.
  6. 6
    Finely chop the green cabbage and add it to the skillet mixture. Give everything a good stir to ensure even cooking.
  7. 7
    Once the broth is ready, remove the bones from the stockpot and discard them.
  8. 8
    Transfer the contents of the skillet (meats and vegetables) into the stockpot with the broth.
  9. 9
    Add the cooked Great Northern beans, rice, and pasta to the pot. Season with salt to taste and add the saffron threads.
  10. 10
    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.

Keywords: escudella, catalan, spanish, stew, soup, veal, chicken, pork, saffron, comfort food, winter, traditional, rustic, peasant, broth, simmered, vegetables, beans, pasta, rice
Read it online: https://www.chefs-mate.com/recipe/escudella-de-pages-country-stew/