Escudella Andorrana

Escudella Andorrana is a traditional Andorran stew known for its hearty and comforting blend of ingredients. This beloved dish is especially popular in Andorra during the colder months, offering warmth and nourishment. Dating back to medieval times, Escudella has evolved through generations, with each family adding its unique touch.

History and Background

Escudella, often dubbed the national dish of Andorra, is a testament to the rich cultural heritage of the region. Historically, it was a meal that brought families together, cooked over a fire with ingredients that varied based on seasonal availability. Originally, it was a one-pot meal designed to use leftovers and whatever fresh produce was available. Today, it remains a cherished dish, celebratory in nature, typically enjoyed during special occasions and family gatherings, such as Christmas.

Ingredients

To make an authentic Escudella Andorrana, it is essential to gather fresh and high-quality ingredients. Here is the list of ingredients needed:

• Beef (preferably chuck or brisket) - 500g
• Pork (rib or belly) - 300g
• Chicken (bone-in pieces) - 400g
• Blood sausage - 200g
• Chorizo - 200g
• Cabbage - 1 medium-sized head
• Potatoes - 3 large
• Carrots - 3
• Parsnip - 1
• Turnip - 1
• Leek - 1
• Onion - 1
• Garlic - 3 cloves
• Bay leaves - 2
• Salt and pepper to taste
• Olive oil - 2 tablespoons
• White beans (canned or pre-cooked) - 400g
• Water - 2 liters

Preparation

Preparing the Meat

Start by cutting the beef, pork, and chicken into large pieces. Each should be about 2 inches to ensure they hold up during the slow-cooking process.

Chopping the Vegetables

Next, prepare the vegetables. Roughly chop the cabbage, peel and dice the potatoes, carrots, parsnip, and turnip. Slice the leek finely and dice the onion.

Cooking Process

Stovetop Cooking

In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent. Add the beef, pork, and chicken pieces, searing them until they are browned on all sides.

Add the chopped cabbage, potatoes, carrots, parsnip, turnip, and leek to the pot. Stir to combine all the ingredients.

Add enough water to cover all the ingredients, approximately 2 liters. Drop in the bay leaves, and season with salt and pepper to taste.

Bring the mixture to a boil, then reduce the heat. Let it simmer gently for about 2 hours. For precise timing, use a cooking timer to ensure perfect doneness.

Adding Sausages

About 30 minutes before serving, add the blood sausage and chorizo to the pot, and let them simmer, allowing the flavors to meld into the mixture.

Final Touch

10 minutes before serving, add the white beans. Stir gently and adjust seasoning as necessary.

Serving Suggestions

Escudella is traditionally served as two courses; first the broth, then the meats and vegetables. Serve hot, accompanied by crusty bread and local Andorran wine for an authentic experience.

Enjoy Your Meal

Now that you have prepared your own Escudella Andorrana, savor each bite of this storied dish, reflecting on its rich cultural heritage and the warmth it brings to the table.