Escudella Recipe – How To Make A Perfect Andorran Dish

Though Andorran delicacies is typically Catalan, it also bears some impact from Italy and Spain, thanks to the close proximity to this tiny nation. Due to its mountainous locations, sheep is a common livestock animal, generating lamb the favoured meat, but pork characteristics very usually in Andorran delicacies as very well, specifically in the type of sausages and ham. Due to its significant sea opening, fish is an additional common ingredient as very well.

Clean veggies are paramount for the extremely finest of Andorran delicacies, and the most normally made use of veggies are potatoes, tomatoes, cabbage and wage. Staples are likely to be pasta and bread, which is normally served with cheese and wine. Foei gras is also extremely normally uncovered on the Andorran dining table. Andorran delicacies is very well regarded for employing a variety of cooking procedures and strategies. Employing just the right sum of spices, or getting in a position to pair the suitable wine with your food items is thought of an vital element of Andorran dining.


Escudella is a common Catalan dish, but with the deft flourishes and infectious temperament imparted to it by generations of Andorran cooks, Andorra now has its individual variation Escudella, and it remarkable plenty of to be referred to as Andorra’s national dish.

It is essentially a stew made from gelatinous bone broth, with the protein in it coming from chicken, ham and sausage, alongside with veal or beef bones. There are many variations of Escudella, which is expected considering the fact that it is thought of a traditional peasant dish, and is a convenience food items to a whole lot of Andorrans. Some cooks uncover the Escudella lacking in coloration distinction and vibrancy, but that is just a visible ingredient: once you’ve tasted it, you can expect to be coming again for much more and much more and much more. It’s definitely a hearty, 1-dish surprise.

The Components:

2 cups dry white beans

1 tiny ham bone

1 marrow bone (veal or beef)

1/4 chicken (or made use of numerous items, in accordance to your taste for white or darkish)

400 g uncooked pork sausages, sliced or fashioned into balls

2 slices healed ham, lower in chunks

1 significant potato, lower in eights (Desiree or white)

1/4 cup rice

1 cup of pasta noodles (or pasta shells)

1 cup of cooked chick peas (indeed, you can made use of canned types to conserve time)

Salt and pepper (in accordance to your tastes)

The Guidelines:

Gently cook the sausage items/balls in a forged iron Dutch oven with vegetable oil around medium warmth right until browned. If you don’t have Dutch oven, a pot or flame proof-Casserole dish will do just as very well.

Rinse the dry white beans in cold h2o and tie the ham bone and marrow bone in cheesecloth.

Put the beans, bones in cheesecloth, cooked sausage and ham in the pot or casserole. Fill it up with 8 cups of cold h2o, and increase salt in accordance to taste.

Provide to a boil, then reduce the flames and let it cook gently, covered, for about 2 several hours. A superior check of looking at whether it is completely ready is to examine that the beans are cooked, and whether the chicken is extremely tender.

Take out the bones and discard them. If you like having marrow, and most people do, you can conserve it for later.

Take out the chicken items and put them aside.

If there is only a small liquid still left, you can increase a bit much more h2o.

Provide it to a fast boil.

When it’s boiling, put in the cabbage, potatoes, rice, noodles (or shells), cooked chick peas and increase pepper to taste.

Transform the flames down to a medium warmth.

Prepare dinner for 30 minutes. You can check to see whether it’s completely ready by examining on the softness of the rice and potatoes.

Just before serving, put the chicken again within. If it’s on a bone, and you don’t like bones, you can take away them from the meat right before placing it again into the pot or casserole.

Prepare dinner for a couple of much more minutes. This is so that the chicken in the stew/soup is heated again up.

Period to taste.

Provide warm.


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


The final final result really should be a blend of stew and soup: assume of the consistency of break up pea soup.

Resource by Yvonne C.

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