Escudella | FoodieAtlas

Ingredients

1 lb beef shank or stew meat, cut into chunks
1/2 lb pork ribs or pork belly, cut into chunks
1/2 lb chicken thighs or drumsticks
1 chorizo sausage, sliced
1 large onion, finely chopped
2 cloves garlic, minced
2 large potatoes, peeled and chopped
2 large carrots, peeled and chopped
1 leek, sliced
1/2 small cabbage, chopped
1/2 cup dried chickpeas, soaked overnight and drained
1/2 cup white beans, soaked overnight and drained
1/4 cup short-grain rice
1/4 cup small pasta (such as orzo or macaroni)
1 bay leaf
1 teaspoon paprika
1 teaspoon ground black pepper
Salt to taste
Fresh parsley, chopped (for garnish)
10 cups water or beef broth

Instructions

Prepare the Meat

In a large pot, heat a small amount of oil over medium heat. Add the beef shank, pork ribs or belly, and chicken pieces. Cook until browned on all sides. Remove the meat and set aside.

Cook the Sausage and Vegetables

In the same pot, add the sliced chorizo sausage and cook for a few minutes until it starts to release its oil. Add the finely chopped onion and minced garlic, and saut√© until soft and translucent.

Add the Vegetables and Spices

Add the chopped potatoes, carrots, leek, and cabbage to the pot. Stir in the paprika, ground black pepper, and salt. Cook for about 5 minutes, stirring occasionally.

Add the Meat and Beans

Return the browned meat to the pot. Add the soaked chickpeas and white beans. Pour in the water or beef broth and add the bay leaf. Bring to a boil, then reduce the heat and let it simmer for about 1.5 to 2 hours, or until the meat and beans are tender.

Add the Rice and Pasta

Stir in the rice and small pasta. Continue to cook for another 15-20 minutes, or until the rice and pasta are cooked.

Serve

Remove the bay leaf before serving. Ladle the escudella into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread.