Rustic Spanish Escudella i Carn d'Olla with Artichokes and Sausage
A Hearty Catalan Stew
Discover the rich flavors of Catalonia with this rustic Escudella i Carn d'Olla, featuring tender artichokes and savory sausage.
- 3 h 30 min
- 6
- Intermediate
Ingredients
For the Broth
For the Meat
For the Vegetables
For Seasoning
Preparation
Marinating the Meat
Soak the beans
Soak the white beans overnight in cold water.
Drain and rinse
Drain and rinse the beans before use.
Prepare the meats
Set aside sliced sausages and chorizo.
Ensure all meats are thoroughly cleaned before use.
Preparing the Vegetables
Trim artichokes
Trim and quarter the artichokes, removing any tough leaves.
Chop potatoes
Peel and chop potatoes into bite-sized pieces.
Chop cabbage
Chop the cabbage into large chunks.
Cooking Process
Broth Preparation
Combine beef shank, ham bone, chicken carcass, carrots, leeks, onion, garlic, bay leaf, and water in a large pot. Bring to a boil, then simmer for 2 hours.
Cooking the Meat
After 2 hours, add sausages, chorizo, and soaked white beans. Simmer for 1 hour.
Adding Vegetables
Add the artichokes, potatoes, and cabbage. Continue cooking for another 30 minutes, until all ingredients are tender.
Plating & Serving
Rustic Spanish Escudella i Carn d'Olla with Artichokes and Sausage
Rustic Spanish Escudella i Carn d'Olla with Artichokes and Sausage
Serve the Stew
Ladle the hot stew into large bowls, ensuring a mix of meats, beans, and vegetables in each serving.