Escudella De Pages (Country Stew)
Spain
Main
Spanish, beef, chicken, stew, pasta
| Ingredients | Quantity | Unit of Measure |
|---|---|---|
| Beef Bones Beef Chuck Cabbage Carrot Chicken Bones Chicken Whole Ham Leek Olive Oil Onion Dry Red Penne Pasta Potato Rice Long Grain Saffron Table Salt White Kidney Bean (White Navy Beans) |
0.200 0.500 0.110 0.140 0.200 1.000 0.110 0.050 0.045 0.120 0.085 0.500 0.110 1.000 0.010 0.110 |
Kilogram Kilogram Kilogram Kilogram Kilogram Kilogram Kilogram Kilogram Litre Kilogram Kilogram Kilogram Kilogram Grams Kilogram Kilogram |
1. Make a good broth with the water, beef & ham bones, simmering slowly.
2. When nearly done, add salt to taste and the saffron.
3. Dice the ham.
4. Heat the oil in a large skillet, add the diced ham and chopped onions.
5. When the onions begin to brown, add the pieces of chicken and veal and allow to cook slowly.
6. Peel the potatoes, leek and carrots, chop them fairly finely, then add to the skillet with the chicken and veal.
7. Chop the cabbage finely and add to the skillet. Give it all a good stir.
8. Remove the bones from the broth and discard. Empty the contents of the skillet into the broth, then add the beans, rice and pasta.
9. Cook for about 10 – 15 minutes, until the rice and pasta are done, then serve very hot.
