Escudella
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Escudella is a Catalan stew.
It is characterized by the use of sausages called botifarra or a 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.
