Escudella
Catalonia's most traditional dish arrives as two courses: first the broth it was cooked in, then everything that flavoured it.
The broth and the galets
A rich stock of meat and vegetables served with big snail-shaped pasta shells, which get stuffed at Christmas.
La carn d'olla
The second course is the pot itself: beef, pork, chicken, botifarra, chickpeas and vegetables, laid out on a platter.
Where to try it
Traditional restaurants serve it all through the cold months, and every family has firm opinions about the correct proportions.