Escudella

About This Recipe

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.

Ingredients

Serves 6

• 500 gpork ribs
• 300 gchicken thighs
• 3 largepotatoes, peeled and cubed
• 2 mediumcarrots, sliced
• 200 ggalets or large shell pasta
• 1 smallcabbage, roughly chopped

Instructions

1. 1

   Build the broth

   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.

2. 2

   Add vegetables

   Add potatoes, carrots, and cabbage to the pot. Season generously with salt and pepper. Continue simmering for 25 minutes until vegetables are tender.

3. 3

   Cook the pasta

   Add galets or shell pasta directly to the broth and cook for 12–15 minutes until al dente.

4. 4

   Shred and serve

   Remove the meat, shred it off the bone, and return to the pot. Taste for seasoning and ladle into deep bowls.

5. 5

   Finish

   Drizzle a little extra-virgin olive oil over each serving and offer crusty bread on the side.

Variations

• •

  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.

Storage

Refrigerate up to 3 days; flavour improves overnight.

Frequently Asked Questions