Andorra – Escudella Recipe – European Special
Escudella is a beloved dish in Andorran cuisine, a hearty mountain stew that warms you from the inside out. This traditional comfort food features a rich broth simmered with beef, pork, sausages, potatoes, root vegetables, and chickpeas, bringing rustic flavors straight from the Pyrenees. Perfect for cold weather or gathering around the family table, our Escudella recipe celebrates centuries-old cooking traditions and delivers a meal that’s satisfying, wholesome, and deeply comforting.
- 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!
Recipe Notes:
Cooking Time: Make sure to soak dried chickpeas overnight to reduce overall cooking time. If using canned chickpeas, the stew can be ready in about 1½ hours from start to finish.
Ingredient Swaps:
If butifarra or chorizo is not available, substitute with smoked sausage or kielbasa for similar texture and flavor.
For a lighter version, use chicken instead of pork shoulder.
Flavor Balancing: Taste and adjust salt, pepper, and thyme toward the end of cooking. The broth may need extra seasoning after adding vegetables.
Leftovers Tip: Escudella always tastes even better the next day — store in an airtight container and gently reheat, adding a splash of water if the broth has reduced.
Broth Clarity: Skimming foam regularly while simmering meats helps keep the broth clear and clean-tasting. Removing any scum before simmering vegetables ensures a more polished presentation.
