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Andorra

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Fideuà de Peix is a popular seafood dish from Andorra, akin to paella but using short noodles instead of rice. It encapsulates the flavor of the sea and is a communal, joyous meal traditionally cooked in a large pan known as a 'paellera'.

Fideuà de Peix (Fish Noodle Paella) (Andorra)

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Pudding de Castanyes is a traditional Andorran dessert that showcases the natural sweetness of chestnuts. This pudding is made by creating a creamy puree from cooked chestnuts blended with milk, sugar, and a hint of vanilla.

Pudding de Castanyes (Chestnut Pudding) (Andorra)

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Pà de Pagès is a rustic and crusty country bread that hails from Andorra, known for its thick crust and chewy interior. This artisanal bread is typically made with a mixture of whole wheat and white flours, which gives it a hearty texture and rich flavor.

Pà de Pagès (Country Bread) (Andorra)

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Canelons de Carn d'Olla is a sumptuous dish hailing from Andorra that features cannelloni pasta tubes filled with a rich and savory stew meat filling. The recipe highlights a fusion of Catalan and French culinary influences, typical in Andorran cuisine.

Canelons de Carn d'Olla (Stew Cannelloni) (Andorra)

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Tortell de Reis, also known as Kings Cake, is a traditional Andorran pastry that is typically served on Epiphany to celebrate the arrival of the Three Wise Men. This ring-shaped cake is usually made of sweet, brioche-like dough and is often filled with marzipan or whipped cream.

Tortell de Reis (Kings Cake) (Andorra)

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Crepes de Formatge is a classic Andorran dish that showcases the rich blend of French and Catalan influences found in the local cuisine. This luxurious dish involves making thin, delicate crepes and filling them with a variety of cheeses, creating a harmonious balance of creamy texture and indulgent flavor.

Crepes de Formatge (Cheese Crepes) (Andorra)

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Xocolata Calenta is a traditional Andorran hot chocolate, known for its rich and creamy texture. This indulgent drink is typically made with high-quality dark chocolate, milk, sugar, and cinnamon, resulting in a warm and comforting beverage.

Xocolata Calenta (Hot Chocolate) (Andorra)

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Canelons de Bolets is a comforting pasta dish originating from Andorra, showcasing a sumptuous blend of mushrooms and creamy béchamel sauce, wrapped in delicate cannelloni tubes. This vegetarian delight typically features a variety of mushrooms such as portobello, shiitake, or wild mushrooms sautéed with garlic and herbs.

Canelons de Bolets (Mushroom Cannelloni) (Andorra)

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Escudella de Galets is a classic Catalonian and Andorran winter dish, often served during festive occasions such as Christmas. This heartwarming soup is a combination of rich broth, meats like chicken, beef, and sometimes pork, along with large shell-shaped pasta called 'galets'.

Escudella de Galets (Pasta Soup) (Andorra)

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Truita de Muntanya, or Mountain Omelet, is a hearty and traditional dish from the small country of Andorra. It reflects the influences of Catalan cuisine and embodies the rustic charm of the Pyrenees mountains.

Truita de Muntanya (Mountain Omelet) (Andorra)

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Sopa de Pèsols is a comforting Andorran pea soup that is both simple and nourishing, perfect for chilly evenings. This rustic dish typically features split peas combined with aromatic vegetables such as onions, garlic, and carrots, infused with savory herbs like thyme and bay leaves.

Sopa de Pèsols (Pea Soup) (Andorra)

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Canelons de Verduras, or Vegetable Cannelloni, is a classic Andorran dish that is both hearty and wholesome. Inspired by Catalan cuisine, this recipe involves stuffing cylindrical pasta with a vibrant blend of sautéed vegetables, including spinach, zucchini, eggplant, and bell peppers.

Canelons de Verduras (Vegetable Cannelloni) (Andorra)

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Coca de Llavanera is a traditional sweet flatbread from the small mountainous country of Andorra. This delicious pastry is characterized by its thin, crispy texture and sweet flavor, usually accented with a hint of anise and lemon zest. It's often enjoyed as a dessert or an afternoon snack with coffee or tea.

Coca de Llavanera (Sweet Flatbread) (Andorra)

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Fideuà, also known as noodle paella, is a scrumptious seafood dish originating from the coast of Eastern Spain but also enjoyed in Andorra and beyond. This dish shares similarities with traditional paella but uses short, thin pasta noodles instead of rice.

Fideuà (Noodle Paella) (Andorra)

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Tarta de Santiago, also known as Santiago Cake, is a traditional Spanish almond cake originating from the region of Galicia. It is closely associated with the pilgrimage to the shrine of the Apostle Saint James the Great in the Cathedral of Santiago de Compostela.

Tarta de Santiago (Santiago Cake) (Andorra)

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Sopa de Peix is a traditional Andorran fish soup known for its rich flavors and use of fresh, mountain river fish. This comforting soup typically features a variety of fish and possibly shellfish simmered in a broth flavored with tomatoes, garlic, saffron, and a touch of brandy.

Sopa de Peix (Fish Soup) (Andorra)

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Pasta de Fideus is traditional Andorran cuisine that perfectly exemplifies the blend of Catalan and French influences in the region. This comforting pasta dish features short noodles, often similar to angel hair pasta, which are toasted and then simmered in a rich tomato-based sauce until perfectly cooked.

Pasta de Fideus (Noodle Pasta) (Andorra)

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Canelons de Carn, a traditional Andorran dish, are succulent meat-stuffed cannelloni typically served during festive occasions. This savory pasta meal includes a hearty filling of ground pork, beef, and chicken liver blended with onions, garlic, and a touch of brandy, enveloped in tender cannelloni tubes.

Canelons de Carn (Meat Cannelloni) (Andorra)

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Marrons Glacés are a luxurious confection hailing from Andorra, often enjoyed during the holiday season and special occasions. This delicacy involves candying chestnuts to create a sweet, glossy treat. Chestnuts are first scored and boiled to remove their skins, then simmered in a sugar syrup until they're permeated with sweetness.

Marrons Glacés (Candied Chestnuts) (Andorra)

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Bacalao a la Llauna is a classic Catalan dish hailing from Andorra, featuring cod fish that has been baked and then sautéed with a fragrant garlic and paprika-infused oil. The cod is typically dried and salted, requiring it to be desalted overnight before cooking. Once ready, the fish is baked until flaky, then pan-fried with the flavorful oil.

Bacalao a la Llauna (Baked Cod) (Andorra)

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Pudding de Pan, or bread pudding, is a classic dessert from Andorra that offers a comforting and homey taste. This dish turns day-old bread into a delightful treat by soaking it in a sweet custard mixture made of milk, eggs, sugar, and vanilla.

Pudding de Pan (Bread Pudding) (Andorra)

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Sopa de Cebolla is a classic Andorran onion soup that warms the soul with its hearty and comforting flavors. This traditional dish is prepared by slow-cooking caramelized onions in a savory broth, usually made with beef or chicken stock, and enhancing the flavor with fresh herbs such as thyme.

Sopa de Cebolla (Onion Soup) (Andorra)

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The Tortilla de Patatas, also known as a Spanish Omelet, is a classic dish from Spain, beloved in Andorra as well. It is a thick, hearty omelet made with eggs, potatoes, and onions, occasionally featuring touches of garlic, chives, or parsley for added flavor.

Tortilla de Patatas (Spanish Omelet) (Andorra)

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Calçots, a Catalan winter delicacy, are sweet, tender green onions that are grilled over a high flame until charred, then wrapped in newspaper to steam.

Calçots (Grilled Green Onions) (Andorra)

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Crema Andorrana, also known as Andorran Cream, is a traditional dessert from Andorra, resembling a rich and creamy custard. This luxurious sweet treat is made by gently heating a mixture of egg yolks, sugar, and cornstarch with milk and cinnamon until it thickens into a smooth consistency.

Crema Andorrana (Andorran Cream) (Andorra)

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Xai, the Catalan word for 'lamb', is a traditional Andorran dish that embraces the local cuisine of this small Pyrenees country. The recipe features succulent lamb that is marinated in a blend of herbs and spices typical of Catalan cooking, such as garlic, rosemary, and thyme.

Xai (Lamb) (Andorra)

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Coca de Recapte is a traditional Catalan flatbread that's popular in Andorra. It typically features a thin, crispy crust topped with a variety of ingredients based on what's on hand ('recapte' means 'roundup' in Catalan), including roasted peppers, onions, eggplant, and sometimes proteins such as anchovies, tuna, or butifarra sausage.

Coca de Recapte (Savory Flatbread) (Andorra)

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Fricandó is a traditional Catalan stew that hails from Andorra and the Catalan regions of Spain. It is a hearty and richly flavored dish featuring tender slices of beef simmered in a sumptuous mushroom and wine sauce. The beef is typically marinated with aromatic herbs and slow-cooked until it melts in your mouth.

Fricandó (Beef Stew) (Andorra)

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Andorran Sausages, locally known as Butifarra, are a traditional Catalan sausage commonly enjoyed in the small mountainous country of Andorra. This cherished delicacy features a blend of minced pork, spices, and sometimes truffle, which is stuffed into natural casings and then cooked.

Andorran Sausages (Butifarra) (Andorra)

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Canelons are a beloved traditional dish from Andorra, akin to the Italian Cannelloni. These stuffed pasta tubes are typically filled with a rich and flavorful mixture of minced meat, usually a combination of pork, beef, and chicken liver, blended with béchamel sauce and covered with a generous amount of cheese.

Canelons (Stuffed Pasta) (Andorra)

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Escudella i Carn d'Olla is a traditional Catalan stew from Andorra, known for its hearty and comforting nature. It is prepared by simmering various cuts of meat, such as chicken, beef, and pork, with a mix of vegetables like potatoes, carrots, cabbage, and chickpeas.

Escudella i Carn d'Olla (Meat and Vegetable Stew) (Andorra)

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Trinxat, a traditional Andorran dish, is a hearty potato and cabbage mash that's typical of the Pyrenees cuisine. It's prepared by boiling potatoes and cabbage, then mashing them together with garlic, olive oil, and sometimes bacon or pancetta for added flavor.

Trinxat (Potato and Cabbage Mash) (Andorra)

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