Recipes from Andorra: Escudella

Recipes from Andorra


Country: Andorra
Course: Main


  • 2 cups dry white beans (I used a 16 oz package of the small white ones)
  • 1 ham bone
  • 1 marrow, bone
  • 3 chicken thighs (the recipe called for 1/4 of a chicken, but boneless-skinless is so much easier)
  • 14 ounces raw pork sausage, rolled into balls
  • 1 thick ham steak, cut into chunks
  • 1/2 head green cabbage
  • 1 large white potato, cut into large chunks
  • 1/4 cup uncooked rice
  • 1 cup pasta shells
  • 1 cup canned garbanzo beans
  • salt and pepper


  1. Roll the raw sausage into one- or two-bite sized balls.
  2. Rinse the dry beans in cold water.
  3. Meanwhile, cook the sausage balls over medium heat.
  4. Dice the ham.
  5. Put the beans, sausage, ham, chicken and bones into the pot with 8 cups of water.
  6. Bring to a boil, then reduce heat and let simmer, covered for two hours. The chicken should be very tender, almost falling apart.
  7. Remove the bones and bring the remaining stock and meat back up to a boil (if there isn't a lot of liquid you can add more water).
  8. Add the cabbage, potato, rice, pasta shells, garbanzo beans and salt and pepper.
  9. Cook for another 30 minutes, or until the potatoes and rice are tender.