Catalonia · Spain
Escudella i Carn d'Olla
Escudella i carn d'olla is Catalonia's great boiled dinner, a broth-and-meats stew whose name comes from the bowl ('escudella') it is served in.
Approximate, per 1 bowl (~350g). Values vary by recipe and portion.
Where it comes from
Escudella i carn d'olla is Catalonia's great boiled dinner, a broth-and-meats stew whose name comes from the bowl ('escudella') it is served in. Documented since the medieval era, it was long eaten weekly in Catalan homes and is now especially tied to Christmas, when it is made with a large meatball ('pilota') and giant pasta shells ('galets'). Like cocido, it is served as broth first, then the meats and vegetables.
Where to eat Escudella i Carn d'Olla
0 restaurants worldwide serve it.
The variants
Escudella de Nadal
Christmas version with a giant meatball (pilota) and galets pasta
Sopa de galets
The broth course served with large stuffed pasta shells
Escudella barrejada
Everyday 'mixed' one-bowl version, broth and solids together
Carn d'olla
The boiled-meats second course served on its own platter
Cook it yourself
- Escudella i Carn d'Olla
Catalonia's great boiled dinner is a two-part feast: a rich broth cooked with meats and vegetables, floated with a giant meatball called the pilota, then the meats and pasta served after. It is the traditional heart of a Catalan Christmas table.