Saffron-Infused Catalan Escudella with Pork and Chickpeas
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
For the Stew
For the Meatballs (optional)
For Garnish
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.
Add rice or pasta
Simmer for 15–20 minutes, then add rice or pasta and cook until tender.
Plating & Serving
Saffron-Infused Catalan Escudella with Pork and Chickpeas
Saffron-Infused Catalan Escudella with Pork and Chickpeas
Serve hot
Serve steaming hot bowls of escudella, ensuring each one has a generous portion of meat and chickpeas.