COPPER🇦🇩 Andorra
Escudella i carn d'olla recipe
A hearty stew perfect for cold days.
Ingredients
- 2000 ml water
- 500 g beef shank
- 400 g chicken
- 300 g pork belly
- 400 g potatoes
- 200 g carrots
- 300 g cabbage
- 200 g chickpeas
- 1 tbsp salt
- 1 tsp black pepper
- 2 unit bay leaves
How to make Escudella i carn d'olla
- In a large pot, add 3 liters of water.
- Add 500 g of beef shank, 500 g of chicken, and 300 g of pork belly to the pot.
- Bring the mixture to a boil over high heat, then reduce to low heat.
- Simmer for 1 hour, skimming off any foam that rises to the surface.
- After 1 hour, add 4 chopped potatoes and 3 chopped carrots to the pot.
- Also add 300 g of chopped cabbage, 300 g of chickpeas, 1 tablespoon of salt, and 1 teaspoon of black pepper.
- Add 2 bay leaves to the pot and stir everything together.
- Continue simmering for an additional 1.5 hours on low heat.
- Check that all ingredients are tender by testing a piece of each.
- Remove the meats from the pot and slice them into serving pieces.
- Serve the sliced meats with warmed broth and the vegetables in bowls.
What is Escudella i carn d'olla?
Escudella i carn d'olla is a traditional dish from Andorra. It takes about 180 minutes to prepare, is considered medium to make at home, and uses 11 ingredients.
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