Dinner · 180 min · spanish

Escudella i Carn d’Olla

Beef shank does the heavy lifting here, with pork ribs rounding it out. A Spanish dinner that takes 180 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Beef shank
• 3/4 lb Pork ribs
• 3/4 lb Chicken thighs
• 1 cup Chickpeas
• 8 oz Galets pasta
• 1 lb Pilota (meatball) mix
• 1/2 head Cabbage
• 2 Carrots
• 2 Potatoes

Steps

1. Soak the chickpeas overnight; cover the meats with cold water in a large pot and bring to a boil, skimming carefully.
2. Add the chickpeas and simmer gently for 1.5 hours — a rolling boil clouds the broth.
3. Add the carrots, potatoes, and cabbage; simmer 30 minutes more until the chickpeas are creamy.
4. Poach the big seasoned pilota in the broth for 20 minutes until cooked through.
5. Lift out the meats and vegetables; cook the galets pasta in the strained broth until tender.
6. Serve the broth with pasta first, then the meats and vegetables as the second course — the traditional two-act meal.

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