Escudella is the soul of Andorran cooking — a robust winter stew simmered with whatever the mountain larder provides: pork bones, chicken, root vegetables, and thick pasta. Every family has its own version, but the result is always a warming, deeply flavourful one-pot meal that reflects the rugged Pyrenean landscape.
Serves 6
Place pork ribs and chicken in a large pot with 2.5 litres of cold water. Bring to a boil, skim the foam, then reduce heat and simmer for 45 minutes.
Add potatoes, carrots, and cabbage to the pot. Season generously with salt and pepper. Continue simmering for 25 minutes until vegetables are tender.
Add galets or shell pasta directly to the broth and cook for 12–15 minutes until al dente.
Remove the meat, shred it off the bone, and return to the pot. Taste for seasoning and ladle into deep bowls.
Drizzle a little extra-virgin olive oil over each serving and offer crusty bread on the side.
Use a mix of bones and meat cuts for the deepest flavour.
The broth can be served first as a soup, then the solids as a second course.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Add a meatball (pilota) made with minced pork, egg, and parsley.
Swap galets for rice for a gluten-free version.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate up to 3 days; flavour improves overnight.
Escudella dates to medieval Catalonia and became the defining dish of Andorran cuisine, traditionally eaten on cold mountain evenings.
Yes — cook on low for 6–7 hours, adding pasta in the final 30 minutes.
Large snail-shaped pasta shells traditional to Catalan stews; conchiglie rigate are a fine substitute.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (450g / 15.9 oz) · 6 servings total
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