Although Andorran cuisine is mostly Catalan, it also has some influence from Italy and Spain, due to the proximity to this small country. Due to its mountainous regions, sheep is a common livestock animal, which is why lamb is the preferred meat, but pork also appears quite frequently in Andorran cuisine, especially in the form of cold cuts and ham. Due to its wide openness to the sea, fish is also another common ingredient.

Fresh vegetables are essential for the best Andorran cuisine, and the most used vegetables are potatoes, tomatoes, cabbage and salary. The staples tend to be pasta and bread, which is usually served with cheese and wine. Foei gras is also very frequently found on the Andorran dining room table. Andorran cuisine is known for using a variety of cooking methods and techniques. Using the right amount of spices or being able to pair the right wine with food is considered an essential part of Andorran gastronomy.

Escudella

Escudella is a classic Catalan dish, but with the skillful flourish and infectious personality that generations of Andorran chefs have imparted to it, Andorra now has its own version of Escudella, and it’s surprising enough to be considered Andorra’s national dish.

Basically it is a stew made with gelatinous bone broth, whose protein comes from chicken, ham and sausage, along with veal or beef bones. There are many variations of Escudella, which is to be expected as it is considered a traditional peasant dish and is a comfort food for many Andorran people. Some cooks find the Escudella lacking in color contrast and vibrancy, but that’s just a visual component – once you’ve tasted it, you’ll be coming back for more and more. It’s definitely a hearty wonder in a single dish.

The ingredients:

2 cups dried navy beans

1 small ham bone

1 marrow (veal or beef)

1/4 chicken (or use several pieces, depending on your taste for white or dark)

400g raw pork sausages, sliced ​​or ball-shaped

2 slices of cured ham, cut into chunks

1 large potato, cut into eight (Desiree or white)

1/4 cup of rice

1 cup pasta noodles (or pasta shells)

1 cup cooked chickpeas (yes, you can use canned ones to save time)

Salt and pepper (according to your tastes)

The instructions:

Gently cook the sausage chunks / balls in a cast iron pot with vegetable oil over medium heat until golden brown. If you don’t have a Dutch oven, a fireproof pot or casserole will work just as well.

Rinse the dried white beans in cold water and tie the ham bone and marrow together with gauze.

Place the beans, the bones in cheesecloth, the cooked sausage and the ham in the pot or casserole. Fill it with 8 cups of cold water and add salt to taste.

Bring to a boil, then reduce the flames and simmer, covered, for about 2 hours. A good test to see if it is done is to check that the beans are cooked and that the chicken is very tender.

Remove the bones and discard them. If you like to eat bone marrow, and most people do, you can save it for later.

Remove the chicken pieces and set them aside.

If there is only a little liquid left, you can add a little more water.

Bring to a quick boil.

When it is boiling, put the cabbage, the potatoes, the rice, the noodles (or shells), the cooked chickpeas and add the pepper to taste.

Lower the flames to medium heat.

Cook for 30 minutes. You can test to see if it is ready by checking the smoothness of the rice and potatoes.

Before serving, put the chicken back inside. If it’s on a bone and you don’t like bones, you can remove them from the meat before putting them back in the pot or casserole.

Cook for a few more minutes. This is to reheat the chicken in the stew / soup.

Season to taste.

Serve hot.

Suggestions:

Baguettes or other French / Italian breads are the perfect accompaniment to this dish.

Notes:

The end result should be a mixture of stew and soup – think about the consistency of split pea soup.