Escudella

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.

ee also

Catalan cuisine