Catalan Boiled Meat and Pasta Stew

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A treasured Catalan holiday centerpiece traditionally served in two acts: a rich bone broth with pasta shells and chickpeas, followed by a platter of slow-simmered meats and winter vegetables paired with bright romesco sauce. Each family guards its own version, but the soul of the dish is patient simmering and unhurried, communal eating.

Nutrition Facts

Per serving (estimated)

• 680 kcalCalories
• 34 gFat
• 11 gSaturated Fat
• 42 gCarbs
• 8 gFiber
• 7 gSugar
• 48 gProtein
• 820 mgSodium
• 1180 mgPotassium
• 135 mgCalcium
• 6.5 mgIron
• 38 mgVitamin C
• 185 mcgVitamin A

Ingredients

For the broth and meats

• 1.5 lb beef shank, bone-in
• 1 whole chicken leg quarter
• 0.5 lb pork belly, rind on
• 1 meaty ham bone
• 2 raw Catalan pork sausages (botifarra)
• 1 cup dried chickpeas, soaked overnight and drained
• 2 yellow onions, halved and charred on the cut side
• 1 leek, split and rinsed
• 2 bay leaves
• 1 tbsp whole black peppercorns
• 2 tbsp coarse sea salt, plus more to taste

For the galets and vegetables

• 8 oz large pasta shells (galets) or paccheri
• 4 medium Yukon gold potatoes, peeled and halved
• 2 carrots, peeled and cut into 2-inch chunks
• 1 small turnip, peeled and quartered
• 0.5 small green cabbage, cut into 4 wedges
• 1 celery rib, cut into chunks
• Fresh parsley, chopped, for finishing

For the romesco sauce

• 2 ripe roma tomatoes, halved
• 2 dried ñora peppers, seeded and soaked in warm water for 20 minutes
• 1 slice rustic bread, toasted
• 1/4 cup blanched almonds, lightly toasted
• 2 garlic cloves
• 1 small garlic clove, grated
• 3 tbsp extra-virgin olive oil
• 1 tbsp sherry vinegar
• 1/2 tsp smoked paprika
• Salt, to taste

Directions

1. Combine the beef shank, chicken leg, pork belly, ham bone, soaked chickpeas, charred onions, leek, bay leaves, peppercorns, and salt in a large stockpot. Cover with 12 cups of cold water and slowly bring to a bare simmer over medium heat, skimming any foam that rises for the first 15 minutes.
2. Maintain a gentle, lazy simmer (do not boil) for 1 hour 30 minutes, occasionally skimming and adding hot water if the level drops below the bones.
3. Add the botifarra sausages and continue simmering for 30 minutes more. Test the beef; it should yield easily to a fork. Lift all the meats onto a warm platter, cover, and let rest. Strain the broth through a fine sieve into a clean pot, discarding the aromatics and reserving the chickpeas.
4. Bring the strained broth back to a simmer. Add the potatoes, carrots, turnip, celery, and cabbage and cook gently for 20 to 25 minutes, until the vegetables are tender but not falling apart. Return the reserved chickpeas to the broth and season with salt to taste.
5. Meanwhile, make the romesco: in a mortar or small food processor, pound or pulse the soaked ñora flesh, toasted bread, almonds, tomatoes, and garlic to a coarse paste. Stir in the olive oil, vinegar, smoked paprika, and a generous pinch of salt; the sauce should be thick and intensely flavored.
6. In a separate pot, cook the pasta shells in well-salted boiling water until al dente, about 10 minutes for dried pasta. Drain and divide among six deep bowls.
7. First course: ladle the hot broth with chickpeas and a small handful of pasta into each bowl and scatter with parsley. Second course: present the platter of carved meats with the simmered vegetables on the side, and pass the romesco sauce for dipping and spooning.

Cook’s Notes

• A bare, shivery simmer is non-negotiable: a rolling boil emulsifies the fat and clouds the broth, robbing the first course of its clarity.
• Make the broth a day ahead, chill it, and lift off the solidified fat before reheating for a cleaner, deeper-flavored base.
• No galets? Use large conchiglie, paccheri, or even tortellini; the dish forgives pasta substitutions easily.
• Toast the almonds and bread until deeply golden for the most flavorful romesco; raw nuts make a flat, paste-like sauce.
• Save any leftover broth for cooking rice, braising greens, or as a base for a quick lentil soup the next day.

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