Escudella is a Catalan stew.
It is characterized by the use of sausages called botifarra or pieces of meat spiced with peppers, cinnamon, etc.
Additionally, beans, potatoes, and cabbage, as well as eggs and other types of meat, can be used.
In historical times a type called escudella de pagès, which had pasta and rice, was traditionally made on Thursdays and Sundays. Today, it is popular as a substantial winter dish for dinner on Christmas or Saint Stephen's (Sant Esteve). In this case, there has been a return to the traditional special type of pasta known as galets, which are notable for their considerable size.
Escudella is served in three parts:
- The escudella proper is a soup with pasta or rice.
- The carn d'olla is a tray with all the meat used in the stew.
- The final tray is that of the vegetables used.
See also
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