Andorran Escudella
Warm your soul with the comforting flavors of Andorran Escudella, a traditional mountain stew that brings together a hearty mix of meats, beans, and vegetables in a rich, flavorful broth. This rustic dish, often regarded as Andorra's national stew, features tender beef shank, pork ribs, chicken legs, and the signature botifarra sausages—adding an authentic touch to this one-pot marvel. A medley of potatoes, cabbage, carrots, rice, and elbow macaroni makes it a wholesome, satisfying meal perfect for chilly days. Slow-cooked for ultimate depth of flavor, this classic Catalan-inspired recipe is not only a celebration of Andorran cuisine but also a showcase of how simple ingredients transform into something extraordinary. Serve with crusty bread and savor each comforting spoonful! Perfect for family gatherings or any occasion requiring a taste of rustic tradition.
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Recipe Information
Ingredients
- 500 g Beef shank
- 300 g Pork ribs
- 300 g Chicken legs
- 200 g Blood sausage (botifarra negra)
- 200 g White sausage (botifarra blanca)
- 200 g Dried white beans
- 150 g Rice
- 100 g Elbow macaroni
- 400 g Potatoes, peeled and diced
- 1 small head Green cabbage, coarsely chopped
- 2 medium Carrots, peeled and sliced
- 2 Garlic cloves, minced
- 1 medium Onion, finely chopped
- 2 tbsp Olive oil
- 1 to taste Salt
- 1 to taste Black pepper
- 2 L Water
- 1 Bouillon cube (optional)
Instructions
1. Soak the dried white beans in water overnight, or for at least 8 hours. Drain and set aside.
2. Heat the olive oil in a large stockpot over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and translucent, about 3-4 minutes.
3. Add the beef shank, pork ribs, and chicken legs to the pot. Sear the meats on all sides until lightly browned, about 8-10 minutes.
4. Pour in 2 liters of water (or enough to cover the ingredients) and bring to a boil. If using a bouillon cube, add it to the pot. Skim any foam that forms on the surface.
5. Reduce the heat to a simmer and add the soaked white beans. Cover the pot and cook for 1 hour.
6. Add the diced potatoes, carrots, and chopped cabbage to the pot. Stir gently and continue cooking for another 30 minutes.
7. Add the blood sausage, white sausage, rice, and elbow macaroni. Season with salt and black pepper to taste. Cook for an additional 30-40 minutes, until the pasta and rice are tender.
8. Taste the broth and adjust seasoning as needed. Remove the pot from the heat and let it rest for 10 minutes before serving.
9. To serve, ladle the escudella into bowls, ensuring each serving contains a mix of meats, vegetables, and broth. Serve with crusty bread if desired.
Nutrition Facts
Calories |
905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 16.7 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 1267 mg | 55% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 6.1 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1420 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
