Andorra – Escudella Recipe – European Special
Escudella is a cherished Andorran stew that epitomizes the heartiness of traditional mountain fare. Especially popular in the colder months and during festive celebrations, this robust dish is characterized by a rich broth, simmered with a combination of meats—such as beef, pork, and sausages—and a variety of vegetables including carrots, potatoes, and leeks. Chickpeas enhance the stew’s hearty nature. Typically served in two courses, Escudella first presents the flavorful broth as a soup, followed by the substantial meat and vegetable stew. This comforting meal not only offers warmth and nourishment but also embodies Andorra’s cultural and culinary traditions.
- Prep Time15 min
- Cook Time1 hr
- Total Time1 hr 15 min
For the Broth Ingredients:
- Meats: 200 grams beef stew meat (chuck or similar)
- 200 grams pork shoulder (or pork ribs)
- 2-3 sausages (e.g., butifarra or chorizo)
- Vegetables: 1 large onion, chopped
- 2 cloves garlic, minced
- 1 leek, cleaned and sliced
- 2-3 carrots, peeled and sliced
- 1 large potato, peeled and diced
- Legumes: 1 cup dried chickpeas (soaked overnight) or 1 can chickpeas (drained and rinsed)
- Herbs and Spices: 2 bay leaves
- 1 teaspoon thyme (fresh or dried)
- Salt and black pepper to taste
- For the Stew: 2 tablespoons olive oil
- 1 large potato, peeled and diced
- 1 cup cabbage, chopped (optional)
- 1 cup green beans, chopped (optional)
Prepare the Broth:gh:
Soak Chickpeas: If using dried chickpeas, soak them overnight in a large bowl of water. Drain and rinse them before use.
Cook the Meats: In a large pot, add the beef, pork, and sausages. Cover with cold water and bring to a boil. Reduce heat to low and simmer for about 1 to 1.5 hours, skimming off any foam that rises to the surface.
Add Vegetables: Add the chopped onion, minced garlic, sliced leek, and carrots to the pot. Continue simmering for another 30 minutes.
Add Chickpeas: If using dried chickpeas, add them to the pot. If using canned chickpeas, wait until later in the process. Continue to simmer until the meats are tender and the chickpeas are cooked through (about another 30 minutes to an hour).
Season the Broth: Add bay leaves, thyme, salt, and pepper. Adjust seasoning to taste. Remove the meats from the pot and set them aside.
Prepare the Stew:
Heat Oil: In a separate large pan, heat olive oil over medium heat.
Add Vegetables: Add the diced potato and cook until slightly tender, about 10 minutes. If using cabbage and green beans, add them as well and cook for an additional 5-10 minutes.
Combine with Broth: Add the cooked vegetables to the broth. Stir well and let it simmer for another 15-20 minutes, or until all the vegetables are tender and the flavors are well combined.
Reintroduce Meat: Cut the cooked meats into bite-sized pieces and return them to the pot. Simmer for another 10 minutes to heat through and blend the flavors.
Serve:
Ladle the Escudella into bowls and serve hot. It’s often enjoyed with crusty bread or a side of “mantecada,” a local sweet bread.
Escudella is a comforting, hearty dish perfect for cold weather or festive occasions. Enjoy this taste of Andorra!
