If you are in the L’Empordà area of Catalonia, then you must stay at Mas Rabiol, a gorgeous masia (old farm) run by Gloria and Carlos. The place and the food are beautiful, with great Catalan cooking, not least the delicious breakfast. A huge selection of local cheeses and butifarras, golden olive oil and proper bread greet you in the morning – the perfect start to the day. Butifarra is a Catalan speciality – a fresh sausage traditionally made from raw pork meat, salt and pepper.
One of the best things I’ve had there is Gloria’s escudella. Escudella is a one-pot meal, traditionally made with dried chickpeas (garbanzos) and lots of different cuts of meat. In this recipe I haven’t used chickpeas, but if you would like to, you can add 400 g at the same time as the meat – just soak them in cold water for 12 hours first.
If you’re going to Mas Rabiol, be sure to ask Gloria to make this for you before you get there, as it takes a li¢le while to prepare. When I go with my partner it’s always the first thing we ask for.