Escudella Recipe - Andorra's Hearty Winter Stew

When the chill of winter sets in, there's nothing quite like a steaming bowl of escudella to warm you from the inside out. This isn't just any stew; it's Andorra's cherished national dish, a hearty, one-pot meal brimming with flavor and tradition. Imagine succulent meats, tender beans, and a medley of vegetables, all simmered together to create a deeply satisfying broth. Our escudella recipe is designed to bring the rich culinary heritage of Andorra right to your kitchen, making it perfect for a cozy winter dinner recipe or feeding a crowd.
What exactly is escudella? At its heart, it's a traditional Andorran stew, closely related to the Catalan escudella i carn d’olla. It features a delightful mix of meats, bones for incredible depth, chickpeas, white beans, cabbage, potatoes, rice, and small pasta shells. While traditionally enjoyed during colder months and for special celebrations, this recipe strikes a perfect balance between authentic flavors and widely available US ingredients. So, no need to hunt for pig's ear or make your own sausage unless you're feeling extra adventurous – this version is designed for delicious simplicity!
You're going to absolutely love making this escudella for so many reasons. It's an impressive hearty dinner recipe that comes together in one big pot, allowing those rich flavors from the bones and slow simmering to meld beautifully. It’s wonderfully flexible on the specific cuts of meat, allowing you to tailor it to your preferences while staying true to its spirit. Plus, it's fantastic for meal prep, as the flavors deepen and become even more incredible the next day. Get ready to dive into a bowl of pure comfort!

Ingredients

• For the Broth & Meats:
• 1-1.5 lbs mixed soup bones (marrow bones, beef shank, or a smoked ham hock for extra flavor)
• 1 lb boneless pork shoulder or country-style ribs, cut into 2-inch chunks
• 1 lb bone-in chicken pieces (thighs or drumsticks)
• 1/2 lb fresh mild Italian sausage, removed from casings and formed into small meatballs (optional, but highly recommended)
• 8-10 cups water or unsalted chicken/vegetable stock
• 1 bay leaf
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• For the Aromatics & Vegetables:
• 1 large onion, roughly chopped
• 2 carrots, peeled and roughly chopped
• 2 celery stalks, roughly chopped
• 1 leek, white and light green parts, thoroughly rinsed and sliced
• 4-6 cloves garlic, minced
• 1 small head green cabbage (about 1.5 lbs), cut into 6-8 wedges
• 2-3 medium potatoes (Yukon Gold or Russet), peeled and cut into 1.5-inch chunks
• For the Beans & Starches:
• 1 cup dried chickpeas, soaked overnight and drained (or two 15-ounce cans, rinsed and drained)
• 1/2 cup small white rice (such as Arborio or medium-grain)
• 1/2 cup small pasta shells (suchor ditalini or small elbow macaroni)
• Optional Seasonings & Garnish:
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• Fresh parsley, chopped (for garnish)
• Drizzle of good quality olive oil (for garnish)
• Splash of white wine vinegar or lemon juice (for brightening, optional)

Directions

1. Build a Deep, Flavorful Broth
2. Brown Sausage (Optional): If using Italian sausage meatballs, heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the meatballs and brown them lightly on all sides, about 5-7 minutes. Remove with a slotted spoon and set aside.
3. Add Bones & Meats: Place the soup bones, pork chunks, and chicken pieces into the pot. Add 8 cups of water or stock. Bring to a gentle simmer over medium-high heat.
4. Skim & Simmer: As the liquid heats, foam and scum will rise to the surface. Use a skimmer or large spoon to remove it. Continue skimming for the first 15-20 minutes. Once mostly clear, reduce the heat to low, add the bay leaf, chopped onion, carrots, celery, and leek.
5. Slow Cook: Cover the pot and simmer gently for 1 to 1.5 hours, or until the pork and chicken are very tender. The bones will release their rich flavors and collagen into the broth. Taste the broth and add the initial salt and pepper.
6. Add Chickpeas, Cabbage & Potatoes
7. Introduce Legumes & Veggies: Add the drained, soaked chickpeas (or rinsed canned chickpeas), cabbage wedges, and potato chunks to the pot. If the liquid level seems low, add another 1-2 cups of water or stock to ensure everything is submerged.
8. Continue Simmering: Bring the stew back to a gentle simmer. Cover and cook for another 30-45 minutes, or until the chickpeas are tender but not mushy, and the potatoes are easily pierced with a fork but still hold their shape. The stew should smell wonderfully aromatic at this stage.
9. Finish With Rice & Pasta Shells
10. Add Starches: Stir in the small white rice and small pasta shells. Cook uncovered for 10-15 minutes, stirring occasionally to prevent sticking, until the rice and pasta are al dente (tender but with a slight bite). Be careful not to overcook them!
11. Final Adjustments: Taste the stew and adjust seasonings as needed. Add more salt, pepper, or the optional cumin and smoked paprika. If the broth is too thick, thin it with a splash of hot water. If it's too thin, let it simmer uncovered for a few more minutes to reduce slightly.
12. Final Touches:
13. Shred Meats: Carefully remove the bones from the pot (discard them or save marrow for another use). Take out the chicken and pork pieces, shred or slice them into bite-sized pieces, and return them to the pot along with the optional browned sausage meatballs.
14. Serve: Skim any excess fat from the surface of the stew. Stir in fresh chopped parsley if desired, and a tiny splash of white wine vinegar or lemon juice can brighten the flavors. Serve hot.