Mixed escudella
Meats Legumes Soups, stews, broths, porridge and creams , Vegetables and other vegetables
- 1/4 chicken
- 100 g bacon
- 2 beef bones
- 200 g of veal shanks
- Hen or chicken offal (stones, wings, etc.)
- 200 g of pork veneer
- 500 g potatoes
- 1 leek
- 1 carrot
- 1 turnip
- 500 g of chard
- 100 g rice
- 100 g thick noodles
- 1 black sausage
- Salt
- Water
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Preparation
Boil the bones in a pot of water for half an hour.
Add the chicken, bacon, veneer, shank and little ones, all cut into pieces.
An hour later, add the vegetables cut into regular cubes, washed and drained.
Let it boil for another half hour and add the rice and noodles.
Let it finish cooking and put the sausage on it at the last moment.Variations:
Chickpeas or beans can also be added when the bones are boiled, or already boiled at the last moment.
You can make a mince of garlic and saffron.
It can be made with veneer and salted pig's foot. -
- Source: Corpus de la Cuina Catalana / Photo: Cookpad