Escudella Recipe

Escudella recipe – This traditional Andorran stew features a medley of meats, vegetables, and legumes simmered to perfection, resulting in a robust and comforting meal that warms both body and soul.


  • 200g beef, diced
  • 200g pork ribs
  • 200g ham, diced
  • 1 chorizo sausage, sliced
  • 1 morcilla (blood sausage), sliced
  • 2 potatoes, peeled and diced
  • 2 carrots, peeled and diced
  • 1 leek, sliced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 200g chickpeas, soaked overnight
  • 200g white beans, soaked overnight
  • 1 bay leaf
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)


  1. Prepare the Meat and Vegetables:
    1. In a large pot, combine the beef, pork ribs, ham, chorizo, morcilla, potatoes, carrots, leek, onion, garlic, chickpeas, and white beans. Fill the pot with enough water to cover all the ingredients.
  2. Simmer the Stew:
    1. Place the pot over medium heat and bring the mixture to a boil. Skim off any foam that rises to the surface. Add the bay leaf, salt, and pepper to taste. Reduce the heat to low, cover, and simmer for about 2-3 hours, or until the meats are tender and the vegetables are cooked through.
  3. Serve and Enjoy:
    1. Once the stew is ready, remove the bay leaf and discard. Ladle the hot Escudella into bowls and sprinkle with freshly chopped parsley for a burst of freshness. Serve piping hot and enjoy the comforting flavors of Andorra’s traditional cuisine. Bon profit! (Enjoy your meal!)

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