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Escudella presents a magnificent bowl of golden broth studded with tender meat, vegetables, beans, and grains in perfect harmony. Born from Andorran mountain traditions, this iconic stew developed as a way to feed large family gatherings and winter celebrations with maximum nourishment from available resources. Served throughout Andorra during special occasions and family meals, Escudella brings people together for hours of slow cooking and enjoyment. The complexity of flavors—from chorizo and three meats to beans and rice simmered in rich broth—creates a dish that tastes even better the next day.
In a large pot, heat a small amount of oil over medium heat. Add the beef shank, pork ribs or belly, and chicken pieces. Cook until browned on all sides. Remove the meat and set aside.
In the same pot, add the sliced chorizo sausage and cook for a few minutes until it starts to release its oil. Add the finely chopped onion and minced garlic, and sauté until soft and translucent.
Add the chopped potatoes, carrots, leek, and cabbage to the pot. Stir in the paprika, ground black pepper, and salt. Cook for about 5 minutes, stirring occasionally.
Return the browned meat to the pot. Add the soaked chickpeas and white beans. Pour in the water or beef broth and add the bay leaf. Bring to a boil, then reduce the heat and let it simmer for about 1.5 to 2 hours, or until the meat and beans are tender.
Stir in the rice and small pasta. Continue to cook for another 15-20 minutes, or until the rice and pasta are cooked.
Remove the bay leaf before serving. Ladle the escudella into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread.
Escudella is Andorra's most celebrated stew, a complex dish combining beef shank, pork ribs, chicken, chorizo, beans, vegetables, rice, and pasta all simmered together in broth. It's rich, hearty, and deeply flavorful—a true one-pot meal.
Escudella originated in Andorra as a dish for special occasions and winter family gatherings. It represents the mountain culture's tradition of slow-cooking meat-based stews to bring people together.
The stew combines three types of meat (beef, pork, and chicken), chorizo sausage, soaked beans and chickpeas, vegetables (potatoes, carrots, leek, cabbage), rice, small pasta, and aromatic broth seasoned with paprika and bay leaf.
Soak your beans overnight to ensure even cooking. Sear the meat first to develop deep flavor, and add the grains near the end so they don't become mushy. The longer it simmers, the better the flavors meld together.
Serve Escudella in large bowls with crusty bread for soaking up the broth. A simple green salad or pickled vegetables on the side balance the richness, and a hearty red wine pairs beautifully.