Recipe Archives->Spanish->Country Stew

Escudella De Pages (Country Stew)
Yield: 6 servings

2 1/2 qt water
4 veal bones
1 ham bone
salt
1 generous pinch of saffron threads
3 Tbsp Olive oil
4 oz salt pork  
4 oz peeled, chopped onions
1/2 stewing chicken, bite-sized pieces
1/2 lb veal, bite-sized pieces
1/2 lb potatoes
1 med leek
5 oz carrots
4 oz green cabbage
4 oz dried Great Northern beans, cooked
4 oz rice
3 oz pasta, medium or large

(NOTE: measurements are by weight)

Make a good broth with the water, veal and ham bones, simmering
slowly. When nearly done, add salt to taste and the saffron. Blanch
the salt pork to remove the excess salt, then dice. Heat the oil
in a large skillet, add the diced salt pork and chopped onions.
When the onions begin to brown, add the pieces of chicken and veal
and allow to cook slowly. Peel the potatoes, leek and carrots, chop
them fairly finely, then add to the skillet with the chicken and
veal. Chop the cabbage finely and add to the skillet. Give it all
a good stir. Remove the bones from the broth and discard. Empty
the contents of the skillet into the broth, then add the beans,
rice and pasta. Cook for about 10 - 15 minutes, until the rice and
pasta are done, then serve very hot.

Printable version: country-stew.txt.