Main Course · Dinner · Spanish ·

Saffron-Infused Catalan Escudella with Pork and Chickpeas

Name: Saffron-Infused Catalan Escudella with Pork and Chickpeas
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: 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; 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; 1/2 lb ground pork; 1/2 cup breadcrumbs; 1 egg; 2 tbsp parsley, chopped; Salt and pepper, to taste; Fresh parsley, chopped; Lemon wedges

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

4.2(795 reviews)

·By Ethan Brooks·November 16, 2025

Saffron-Infused Catalan Escudella with Pork and Chickpeas — Main Course served and photographed from above

Prep

1 h

Cook

3 h

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Broth

For the Stew

For the Meatballs (optional)

For Garnish

Nutrition

Per serving

Calories: 528 kcal
Protein: 42.5 g
Carbs: 29.5 g
Fat: 27.8 g
Fiber: 3.5 g

Whole recipe

Total

Calories: 3170 kcal
Protein: 255 g
Carbs: 177 g
Fat: 167 g
Fiber: 21 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1.5 lbs pork shoulder cut into chunks	1365	162	0	84	0
1 large beef marrow bone	150	12	0	12	0
2 carrots peeled and diced	50	1	12	0	4
2 celery stalks diced	10	0	2	0	1
1 large onion halved	60	2	14	0	3
3 garlic cloves whole	13	1	3	0	0
2 bay leaves	0	0	0	0	0
10 cups water	0	0	0	0	0
1 can (15 oz) chickpeas drained and rinsed	365	19	61	6	10
1/2 cup rice or small pasta (fideos)	200	4	43	1	1
1/2 tsp saffron threads soaked in 2 tbsp warm water	0	0	0	0	0
Salt and pepper to taste	0	0	0	0	0
1/2 lb ground pork	680	42	0	57	0
1/2 cup breadcrumbs	200	6	40	2	2
1 egg	70	6	1	5	0
2 tbsp parsley chopped	2	0	0	0	0
Salt and pepper to taste	0	0	0	0	0
Fresh parsley chopped	0	0	0	0	0
Lemon wedges	5	0	1	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Broth

1
Combine ingredients
In a large pot, combine the pork shoulder, beef marrow bone, carrots, celery, onion, garlic, bay leaves, and water.
2
Simmer the broth
Bring to a boil, then reduce to a simmer for 1.5 hours, skimming off any foam.
3
Strain the broth
Strain the broth, reserving the pork and discarding the rest. Return broth to the pot.

Preparing the Meatballs (optional)

1
Mix meatball ingredients
In a bowl, mix ground pork, breadcrumbs, egg, chopped parsley, salt, and pepper.
2
Form meatballs
Form small meatballs, about the size of a walnut, and set aside.
3
Sear meatballs (optional)
Optionally, sear meatballs in a pan with a little oil until browned on the outside.

How to Make Saffron-Infused Catalan Escudella with Pork and Chickpeas

Total time: 4 h · Yields 6 servings

1
Make the soup
Add reserved pork, chickpeas, and meatballs (if using) back into the broth.
2
Infuse with saffron
Stir in the saffron water, and season with salt and pepper.
3
Add rice or pasta
Simmer for 15–20 minutes, then add rice or pasta and cook until tender.