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Andorran Escudella

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Andorran escudella, a hearty mountain stew with beef, pork, chickpeas, potatoes, cabbage, and pasta.
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Escudella is Andorra’s warming mountain stew, a generous one-pot meal built from meat, chickpeas, vegetables, and pasta.

Simmer the meats until their broth is rich, add the vegetables in stages, and finish with pasta so every bowl has a balanced mix.

Skim the broth early and keep the simmer gentle; a calm pot produces a clearer, more flavorful stock.

Serving Suggestions

Serve the broth and pasta first, followed by the meats and vegetables, with crusty bread and pickled peppers.

A ladle serving Andorran escudella with vegetables, chickpeas, pasta, and tender meat.

Recipe Notes

Escudella improves overnight. If making it ahead, cook the pasta separately so it does not absorb all the broth.

Andorran escudella, a hearty mountain stew with beef, pork, chickpeas, potatoes, cabbage, and pasta.

Andorran Escudella

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A hearty Andorran mountain stew with beef, pork, chickpeas, vegetables, and pasta in a rich broth.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Course: Main Course
Cuisine: Andorran
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Meat and Broth
  • 1 lb beef shank bone-in
  • 1/2 lb pork shoulder in one piece
  • 1/2 lb smoked pork sausage whole
  • 10 cups cold water
  • 2 cloves garlic crushed
  • 2 sprigs fresh thyme
Vegetables and Pasta
  • 1 cup cooked chickpeas drained
  • 2 medium russet potatoes peeled and cubed
  • 2 medium carrots cut into chunks
  • 1/2 small green cabbage cut into wedges
  • 1 medium yellow onion quartered
  • 1 cup small pasta shells
  • 1 tsp fine salt plus more to taste
  • 2 tbsp fresh parsley chopped, for serving

Equipment

  • Large stockpot
  • Fine-mesh skimmer
  • Chef’s knife
  • Large bowl

Method
 

Start the Broth:
  1. Place the beef shank, pork shoulder, sausage, water, garlic, and thyme in a large stockpot. Bring slowly to a simmer, skimming foam from the surface.
  2. Cover partially and simmer gently for 90 minutes, skimming occasionally, until the meats are tender.
Add the Vegetables:
  1. Remove the sausage and set aside. Add the onion, carrots, potatoes, chickpeas, cabbage, and salt to the pot.
  2. Simmer for 30 to 35 minutes until the vegetables are tender. Slice the sausage and pork, and pull the beef from the bone into bite-size pieces.
Cook the Pasta and Serve:
  1. Return the sliced meats to the pot. Add the pasta and simmer until just tender, following the package timing, about 8 to 10 minutes.
  2. Taste and adjust the salt. Ladle the escudella into bowls, making sure each serving has broth, pasta, vegetables, and meat. Finish with parsley.

Nutrition

Calories: 610kcalCarbohydrates: 50gProtein: 39gFat: 28gSaturated Fat: 10gCholesterol: 105mgSodium: 1190mgFiber: 10gSugar: 8g

Notes

  • For a clearer broth, strain it before returning the vegetables and meats, although a rustic escudella is traditionally hearty and cloudy.
  • Refrigerate for up to three days; store pasta separately when possible.

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