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Escudella

Name: Escudella
Total time: 180 min
Yield: Serves 6
Cuisine: Andorra
Ingredients: 300g Pork spare ribs; 2 (bone-in) Chicken Thigh; 3 Sausage; 150g (cooked) Chickpeas; 1/4 Cabbage; 2 Potato; 1 Carrot; 1 Celery; 100g (large) Short Pasta; 1 Bay leaf; 2 tsp Salt; 2.5L Water

Soup

⏱ 180 min

👥 Serves 6

Difficulty ⭐⭐

Meat, beans, and vegetables simmered in a big pot, the broth and fillings eaten separately — Andorra's winter tradition.

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📖 The Story Behind This Dish

Escudella is a stew eaten in winter in Andorra, the small Pyrenean country, and in Catalonia: pork, chicken, sausage, chickpeas, cabbage, and potatoes simmer in a big pot. First, big pasta shells go into the broth for a first course, then the meat and vegetables are eaten as the second. At the January festival of Sant Antoni, it's served out in the villages.

🌆 Where it's eaten: In a snowy Andorran village square, a huge pot of stew steams as it's ladled into bowls for festivalgoers.

🥕 Ingredients (serves 6)

Pork spare ribs 300g
Chicken Thigh 2 (bone-in)
Sausage 3
Chickpeas 150g (cooked)
Cabbage 1/4
Potato 2
Carrot 1
Celery 1
Short Pasta 100g (large)
Bay leaf 1
Salt 2 tsp
Water 2.5L

👩‍🍳 Instructions

Put the pork, chicken, bay leaf, and water in a large pot and simmer 1 hour, skimming.
Add large pieces of carrot, celery, potato, and cabbage, the sausage, and chickpeas and simmer 40 minutes.
Season with salt.
Ladle the broth into another pot, cook the pasta in it, and serve as the first course.
Arrange the meat and vegetables on a platter as the second course.

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