Christmas casserole (Catalan ‘escudella’)

Christmas casserole (Catalan ‘escudella’)

The Christmas casserole (‘escudella’) and stewed meat (‘carn d’olla’) is a Catalan classic among the classics, a true must for Christmas tables, do you like it? Here is our recipe for these Christmas holidays.


  • ½ hen
  • 200 g of cured bacon
  • 3 beef bones
  • 3 pig’s trotters
  • 100 g of lean pork
  • 200 g of Perol pork sausage
  • 200 g of black sausage
  • 2 carrots
  • ½ winter cabbage
  • 1 turnip
  • 6 l of water
  • 100 g of large pasta shells (‘galets’)
  • Extra virgin olive oil
  • Salt
  • Black pepper


  1. Wash the meat with plenty of water and give it a first boil. Next, prepare a pot with the meat, the turnip, the bacon and the 6 litres of water, and let it simmer for 4 hours.
  2. Add the winter cabbage, the carrot and the sausages, and let it cook for 15-20 min.
  3. Remove the meat from the pot. Bone it and cut it into dice of no more than 0.5 cm. Do the same with the vegetable; put it to one side. Season the casserole with salt and pepper.
  4. Cook the pasta shells in the strained soup for 10 min.
  5. Traditionally, a ball is prepared with the meat from the pot and finely chopped vegetables, and served with the soup.

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