Saffron-Infused Catalan Escudella with Pork and Chickpeas

Name: Saffron-Infused Catalan Escudella with Pork and Chickpeas
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: 1.5 lbs pork shoulder; 1 large beef marrow bone; 2 carrots; 2 celery stalks; 1 large onion; 3 garlic cloves; 2 bay leaves; 10 cups water; 1 can (15 oz) chickpeas; 1/2 cup rice or small pasta (fideos); 1/2 tsp saffron threads; Salt and pepper; 1/2 lb ground pork; 1/2 cup breadcrumbs; 1 egg; 2 tbsp parsley; Salt and pepper; Fresh parsley; Lemon wedges

A Spanish Festive Stew with Rich Flavors

Experience the heartwarming and aromatic Catalan Escudella, a traditional Spanish soup brimming with saffron-infused broth, tender pork, and chickpeas.

3 h
6
Intermediate

Ingredients

For the Broth

1.5 lbs pork shoulder

cut into chunks

1 large beef marrow bone

2 carrots

peeled and diced

2 celery stalks

diced

1 large onion

halved

3 garlic cloves

whole

2 bay leaves

10 cups water

For the Stew

1 can (15 oz) chickpeas

drained and rinsed

1/2 cup rice or small pasta (fideos)

1/2 tsp saffron threads

soaked in 2 tbsp warm water

Salt and pepper

to taste

For the Meatballs (optional)

1/2 lb ground pork

1/2 cup breadcrumbs

1 egg

2 tbsp parsley

chopped

Salt and pepper

to taste

For Garnish

Fresh parsley

chopped

Lemon wedges

Preparation

Preparing the Broth

Combine ingredients

In a large pot, combine the pork shoulder, beef marrow bone, carrots, celery, onion, garlic, bay leaves, and water.

Simmer the broth

Bring to a boil, then reduce to a simmer for 1.5 hours, skimming off any foam.

Strain the broth

Strain the broth, reserving the pork and discarding the rest. Return broth to the pot.

Preparing the Meatballs (optional)

Mix meatball ingredients

In a bowl, mix ground pork, breadcrumbs, egg, chopped parsley, salt, and pepper.

Form meatballs

Form small meatballs, about the size of a walnut, and set aside.

Sear meatballs (optional)

Optionally, sear meatballs in a pan with a little oil until browned on the outside.

Cooking Process

Make the soup

Add reserved pork, chickpeas, and meatballs (if using) back into the broth.

Infuse with saffron

Stir in the saffron water, and season with salt and pepper.

Toast saffron threads slightly before soaking to release more aroma.

Add rice or pasta

Simmer for 15–20 minutes, then add rice or pasta and cook until tender.

Plating & Serving