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Escudella Recipe – How To Make A Perfect Andorran Dish

While Andorran cuisine is predominantly Catalan, it also has an influence from Italy and Spain, due to its proximity to this small country. Due to its mountainous regions, sheep is a common livestock animal, making lamb the preferred meat, but pork also appears quite often in Andorran cuisine, especially in the form of sausages and ham. Due to the wide open sea, fish is also another common ingredient.

Fresh vegetables are paramount to the best Andorran cuisine, and the most commonly used vegetables are potatoes, tomatoes, cabbage and lettuce. The staples tend to be pasta and bread, which are usually served with cheese and wine. Foie gras is also very often found on the Andorran dining table. Andorran cuisine is known for using a variety of cooking methods and techniques. Using the right amount of spices or being able to pair the right wine with your food is considered an essential part of Andorran dining.

Escudella

Escudella is a classic Catalan dish, but with the deft flourishes and infectious personality given to it by generations of Andorran chefs, Andorra now has its own version of the Escudella, and it’s amazing enough to be referred to as Andorra’s national dish.

It’s basically a stew made from gelatinous bone broth, with protein in it that comes from chicken, bacon, and sausage, along with beef or veal bones. There are many variations of Escudella, which is expected as it is considered a traditional country dish and is a comfort food for many Andorrans. Some chefs feel that Escudella lacks contrast and vibrancy of color, but that’s just a visual component: once you’ve tasted it, you’ll keep coming back for more. It’s definitely a hearty, one-dish wonder.

Ingredients:

2 cups dry white beans

1 small ham bone

1 knuckle bone (beef or veal)

1/4 chicken (or use several pieces, depending on your taste for white or dark)

400 g raw pork sausages, sliced ​​or formed into balls

2 slices of cured ham, cut into pieces

1 large potato, cut into eighths (Desiree or white)

1/4 cup rice

1 cup pasta noodles (or pasta shells)

1 cup cooked peas (yes, you can use canned to save time)

Salt and pepper (according to your taste)

Instructions:

Gently cook the sausage pieces/balls in a cast iron dutch oven in vegetable oil over medium heat until browned. If you don’t have a dutch oven, an ovenproof pot or casserole dish will work just as well.

Wash the dry white beans in cold water and tie the ham bone and marrow bone with cheesecloth.

In a pot or pan, place the beans, bones in cheesecloth, cooked sausage and bacon. Fill with 8 cups of cold water and add salt to taste.

Bring to a boil, then reduce heat and simmer, covered, for about 2 hours. A good test to see if it’s done is to check if the beans are cooked and if the chicken is very tender.

Remove the bones and discard them. If you like to eat marrow, and most people do, you can save it for later.

Remove the chicken pieces and set aside.

If there is only a little liquid left, you can add a little more water.

Bring to a quick boil.

When it boils, put the cabbage, potatoes, rice, noodles (or husks), boiled peas and add pepper to taste.

Lower the heat to a medium heat.

Cook for 30 minutes. You can test it to see if it is ready by checking the softness of the rice and potatoes.

Before serving, put the chicken back in. If it’s on the bone and you don’t like bones, you can remove them from the meat before putting it back in the pot or pan.

Cook for a few more minutes. This is so that the chicken in the stew/soup is reheated.

Season to taste.

Serve warm.

Suggestions:

Baguettes or other French/Italian bread are the perfect accompaniment to this dish.

Notes:

The end result should be a mixture of stew and soup: think of the consistency of split pea soup.

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