Catalan meat and vegetable stew (Escudella i carn d’olla) from Catalan Food: Culture and Flavors from the Mediterranean (page 188) by Daniel Olivella and Caroline Wright

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Notes about this recipe

  • Eat Your Books

    Soak chickpeas overnight. Can substitute blood sausage for morcilla sausages, and fresh ham hock for serrano ham bones.

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