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Escudella Andorrana
Escudella Andorrana is a hearty and traditional Andorran stew, often considered the national dish. It's a rich, slow-cooked concoction featuring a variety of meats, vegetables, pulses, and pasta, making it a perfect, warming meal, especially during the colder months.
ð§ ææ
- 300 g White beans(dried, soaked overnight)
- 1 large Ham bone
- 1 large Marrow bone
- 2 bone-in Chicken thighs
- 200 g Pork sausage(such as botifarra, cut into chunks or rolled into balls)
- 100 g Cured ham(diced)
- 1/2 head Green cabbage(roughly chopped)
- 2 medium Potatoes(peeled and diced)
- 2 medium Carrots(sliced)
- 1 large Onion(chopped)
- 100 g Chickpeas(dried, soaked overnight)
- 100 g Rice
- 100 g Small pasta shells
- 2 tbsp Olive oil
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until softened. Add the ham bone, marrow bone, chicken thighs, pork sausage, and cured ham. Brown the meats slightly.
- 2
Add about 6-8 liters of water to cover the ingredients. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours to create a rich broth.
- 3
Add the soaked white beans and chickpeas to the pot. Continue to simmer for another hour.
- 4
Add the chopped cabbage, sliced carrots, and diced potatoes to the pot. Simmer for about 20-30 minutes, or until the vegetables are tender.
- 5
Stir in the rice and pasta shells. Cook for another 15-20 minutes, or until the rice and pasta are cooked through.
- 6
Remove the ham bone and marrow bone. You can shred any meat from the bones and return it to the stew. Season with salt and pepper to taste. Let the escudella rest for a few minutes before serving.
ð¡ ããã®ã³ã
- âSoaking beans and chickpeas overnight is crucial for proper cooking and digestion.
- âUsing a variety of meats, including bone-in cuts, adds depth of flavor to the broth.
- âEscudella is best enjoyed the day it is made.
- âSome variations include adding leeks or other root vegetables.
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- Add other cured meats like pancetta or chorizo.
- Include other vegetables like leeks or parsnips.
- Some recipes use different types of pasta or even dumplings.