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((short description|Catalan traditional meat and vegetable stew))
((More citations needed|date=June 2019))
((Infobox prepared food
| name             = Escudella i carn d'olla
| image            = File:Escudella Catalana - Barcelona (2011).JPG
| image_size       = 250px
| caption          = 
| alternate_name   = Escudella
| country          = [[Spain]]
| region           = [[Catalonia]] and [[Valencian Community]]
| creator          = 
| course           = 
| type             = [[Soup]] or [[stew]]
| served           = 
| main_ingredient  = Pilota (large spiced [[meatball]]), [[vegetable]]s
| variations       = Escudella de pagès
| calories         = 
| other            = 
))

[[File:Escudella.jpg|thumb|A bowl of ''escudella'' with pasta]]
'''Escudella i carn d'olla''', or shorter '''escudella''', (((IPA|ca|əskuˈðeʎə|label=Eastern Calatan:)); lit. "bowl") is a traditional [[Catalan cuisine|Catalan]] and [[Valencian cuisine|Valencian]] meat and vegetable [[stew]] and [[soup]].<ref>((cite book | last=Ichijo | first=A. | last2=Johannes | first2=V. | last3=Ranta | first3=R. | title=The Emergence of National Food: The Dynamics of Food and Nationalism | publisher=Bloomsbury Publishing | year=2019 | isbn=978-1-350-07414-9 | url=https://books.google.com/books?id=TKJ-DwAAQBAJ&pg=PA90 | access-date=20 June 2019 | page=90))</ref> [[Francesc Eiximenis]] wrote in the 14th century that it was eaten every day by Catalan people.<ref name=fabrega>''Totes les sopes: Brous, escudelles i sopes d'arreu'', de [[Jaume Fàbrega]]. Cossetània Edicions, 2008. ((ISBN|978-84-9791-394-2)) ((in lang|ca))</ref>

It is characterized by the use of a '''''pilota''''', a very big meatball spiced with garlic and parsley; it also contains vegetables as celery, cabbage, carrots, etc.<ref name="Song Riera 2019"/> depending on the season. Additionally, bones, sausages called [[botifarra]], and other types of meat, can be used. In historical times, a type called ''escudella de pagès'', which had pasta and rice, was traditionally made on Thursdays and Sundays.

== Service ==
Escudella is typically served in two parts:
* The ''escudella'' proper is a soup consisting of a broth with pasta, rice or both.
* The ''carn d'olla'' is all the meat used in the broth, served afterwards in a tray along with the vegetables used.<ref>((cite book | last=Andrews | first=C. | title=Catalan Cuisine: Europe's Last Great Culinary Secret | publisher=Grub Street | year=1997 | isbn=978-1-898697-76-3 | url=https://books.google.com/books?id=zFJEBgAAQBAJ&pg=PA254 | access-date=20 June 2019 | page=254-256))</ref>

When both parts are served mixed together, it is called ''escudella barrejada''.

== Escudella de Nadal ==
There is a particular version of this soup that can be called "escudella de Nadal" (Christmas soup) or either "sopa de galets" (galets' soup) and it is very typical on Christmas Day.<ref name=fabrega /><ref>((cite book | last=Nadeau | first=C.A. | title=Food Matters: Alonso Quijano's Diet and the Discourse of Food in Early Modern Spain | publisher=University of Toronto Press | series=Toronto Iberic | year=2016 | isbn=978-1-4426-3730-6 | url=https://books.google.com/books?id=SLyqCwAAQBAJ&pg=PA121 | access-date=20 June 2019 | page=121))</ref> It includes meat from four different animals, a ''pilota'', several vegetables and the traditional special type of pasta, known as ''galets'', which are snail-shaped and notable for their considerable size.

== See also ==
* [[Catalan cuisine]]
* [[List of soups]]
* [[List of stews]]

== References ==
((reflist|refs=
<ref name="Song Riera 2019">((cite book | last=Song | first=H.R. | last2=Riera | first2=A. | title=A Taste of Barcelona: The History of Catalan Cooking and Eating | publisher=[[Rowman & Littlefield Publishers]] | series=Big City Food Biographies | year=2019 | isbn=978-1-5381-0784-3 | url=https://books.google.com/books?id=VdKcDwAAQBAJ&pg=PA181 | access-date=20 June 2019 | page=181-183))</ref>
))

[[Category:Catalan cuisine]]
[[Category:Spanish soups and stews]]
[[Category:Meat stews]]
[[Category:Andorran cuisine]]

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