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.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

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)

Directions

Step 1

1. Soak the dried white beans in water overnight, or for at least 8 hours. Drain and set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

5. Reduce the heat to a simmer and add the soaked white beans. Cover the pot and cook for 1 hour.

Step 6

6. Add the diced potatoes, carrots, and chopped cabbage to the pot. Stir gently and continue cooking for another 30 minutes.

Step 7

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.

Step 8

8. Taste the broth and adjust seasoning as needed. Remove the pot from the heat and let it rest for 10 minutes before serving.

Step 9

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

Serving size	5142.1 grams (5142.1g)

Amount per serving	% Daily Value*
Calories	5018

Total Fat 263.50g	338%
Saturated Fat 86.20g	431%
Polyunsaturated Fat 3.10g
Cholesterol 1201mg	400%
Sodium 8362mg	364%
Total Carbohydrate 297.30g	108%
Dietary Fiber 39.90g	143%
Total Sugars 33.10g
Protein 363.40g	727%

Vitamin D 0IU	0%
Calcium 938mg	72%
Iron 59mg	329%
Potassium 8245mg	175%

*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.

Source of Calories

Fat: 47.3%

Protein: 29.0%

Carbs: 23.7%