Escudella (Andorran Meat and Vegetable Stew)
- š 2 pork sausages cut into meatballs
- š 2 slices diced ham
- š„« 1/2 of a 15 oz can chickpeas, Unico brand
- š„« 1 full 15 oz can white kidney beans, Unico brand
- š„¬ 1/4 head chopped cabbage
- š 3 slices chopped prosciutto, San Daniele brand
- š 1 chicken breast
- š§ 9 cups water
- š¦“ 2 pork bone marrow bones
- š 1/4 cup basmati rice
- š 1/2 cup shell noodles, conchiglie shaped
- š„ 2 peeled and cubed potatoes
- š« 1 tbsp olive oil
- šæ 1 tsp cumin plus more if necessary
- š§ Salt
- š¶ļø Pepper
- šæ Fresh cilantro for garnish
Dive into traditional Andorran cuisine with Escudella, a rich and hearty meat and vegetable stew that's perfect for warming up on a chilly day.
Dive into traditional Andorran cuisine with Escudella, a rich and hearty meat and vegetable stew, perfect for warming up on a chilly day. Featuring an assortment of meats, beans, and vegetables, this dish is a staple in the small but culturally rich nation of Andorra, nestled between Spain and France.
Ingredients
š 2 pork sausages cut into meatballs
š 2 slices diced ham
š„« 1/2 of a 15 oz can chickpeas, Unico brand
š„« 1 full 15 oz can white kidney beans, Unico brand
š„¬ 1/4 head chopped cabbage
š 3 slices chopped prosciutto, San Daniele brand
š 1 chicken breast
š§ 9 cups water
š¦“ 2 pork bone marrow bones
š 1/4 cup basmati rice
š 1/2 cup shell noodles, conchiglie shaped
š„ 2 peeled and cubed potatoes
š« 1 tbsp olive oil
šæ 1 tsp cumin plus more if necessary
š§ Salt
š¶ļø Pepper
šæ Fresh cilantro for garnish
Instructions
1- Prep the Ingredients:
- Cut the pork sausages into meatball-sized pieces.
- Dice the ham into small cubes.
- Peel and cube the potatoes.
- Chop the prosciutto and cabbage, removing the core from the cabbage.
2- Brown the Meatballs:
- Heat 1 tablespoon of olive oil in a black non-stick frying pan over medium heat.
- Add the sausage meatballs and brown them for about 5 minutes, then set them aside.
3- Start the Stew:
- In a large stainless steel stockpot, combine 9 cups of water, diced ham, bone marrow bones, the whole chicken breast, and the browned sausage meatballs.
- Bring to a boil on a Wolf brand gas range, decrease heat, and let it simmer for 2 hours.
4- Continue Cooking:
- After 2 hours, add the cubed potatoes and basmati rice. Stir well, and let it simmer for an additional 30 minutes.
- Drain and rinse the chickpeas and white kidney beans, then add them to the pot.
- Remove the chicken breast, shred it with a fork, and return it to the stew.
5- Final Additions:
- Add the chopped prosciutto, chopped cabbage, and shell noodles to the pot, ensuring they are submerged in the broth.
- Stir all the ingredients together.
- Season the stew with salt, pepper, and 1 teaspoon of cumin. Taste and adjust seasoning as desired.
- Increase the heat slightly and cook for a further 10 minutes, skimming any fat from the surface.
6- Serve:
- Serve hot in a bowl, garnishing with freshly chopped cilantro for color and freshness.
Prep Time: 30-45 minutes
Cook Time: 2 hours 40 minutes
Total Time: Approximately 3 hours 10 minutes to 3 hours 25 minutes
Servings: 6-8
Calories, Proteins, Fats, and Carbohydrates Per Serving: (Estimate based on ingredients, calculations required)
Equipment:
- Black non-stick frying pan
- Large stainless steel stockpot
- Black plastic and wooden cutting boards
- Chef's and paring knives
- Standard measuring cups
- Stainless steel strainer and mixing bowls
- Potato peeler, dining fork, spatula/spoon
- White ceramic serving bowl
- Heat-resistant gloves/mitts
Cooking Tips
- Removing sausage casings before cooking makes peeling easier.
- Skim the fat for a cleaner finish.
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