Chicha Escudella Recipe

Chicha Escudella is a traditional Andorran dish that exemplifies the heartiness of Catalan cuisine. Known for its nourishing and warm qualities, this dish is a winter staple that offers a delightful combination of meats and vegetables simmered to perfection. Let's explore its history, key ingredients, and the step-by-step process to bring this comforting meal to your table.

History of Chicha Escudella

Escudella is one of the oldest documented stews in Europe, with references dating back to the Middle Ages. Originating from the Catalonia region, this rustic stew captured the essence of rural life by marrying a variety of farm-raised meats with the freshest produce of the season. Chicha Escudella, a version from the Pyrenees mountains, showcases the bountiful ingredients from this unique geographical location.

Ingredients

• Beef - 500g, cubed
• Chicken - 300g, bone-in pieces
• Pork - 300g, cubed
• Chorizo - 150g, sliced
• Potatoes - 3 large, peeled and cubed
• Carrots - 2 large, peeled and sliced
• Cabbage - 1/2 head, chopped
• White Beans - 200g, soaked overnight
• Onions - 1 large, diced
• Garlic - 4 cloves, minced
• Tomato Paste - 2 tablespoons
• Olive Oil - 3 tablespoons
• Paprika - 2 teaspoons
• Bay Leaf - 1
• Salt and Pepper to taste
• Water - 2 liters

Preparation Steps

1. Begin by gathering all your ingredients at your workstation, ensuring everything is washed, peeled, or chopped as required.
2. In a large pot, heat olive oil over medium heat. Add the onions and garlic, sautéing until translucent.
3. Add the beef, chicken, and pork to the pot. Brown the meat on all sides, ensuring a good seal.
4. Stir in the chorizo and tomato paste, cooking for another 5 minutes.
5. Season the meat with paprika, salt, and pepper. Add a bay leaf to the pot.
6. Pour water over the meat, bringing it to a gentle boil. Reduce heat and let simmer for about 1 hour, covered. Note that you should set a cooking timer to keep track.
7. Add the potatoes, carrots, and cabbage to the pot. Continue to simmer for another 30 minutes.
8. Add the soaked white beans and cook for an additional 30 minutes, or until they are tender. Adjust seasoning with salt and pepper as needed.

Cooking Process

Simmering the Stew

Simmering is a crucial step in bringing out the flavors of Chicha Escudella. This process allows the various meats to become tender and the flavors to meld while ensuring the vegetables attain a perfect consistency. The total cooking time is approximately 2-3 hours, during which patience is key. Utilize the cooking timer as a helpful tool for monitoring each phase.

Final Touches

Once the white beans are cooked and the vegetables are tender, remove the bay leaf from the pot. Your Chicha Escudella is now ready to be served!

Serving Suggestions

Chicha Escudella is best enjoyed warm, ideally as a main course. Serve it in large bowls, allowing guests to savor the richness of flavors and varied textures. Pair this dish with crusty bread and a glass of bold red wine. The stew can also be seasoned with additional paprika or a dash of hot sauce for those who enjoy a spicy kick.

Delight in the comfort and warmth of traditional Andorran Chicha Escudella, a meal that speaks volumes of the region's culinary history and culture.