Escudella is a classic Andorran dish.It is basically a stew made from gelatinous bone broth, with the proteins in it coming from poultry, ham and chicken, along with veal or beef bones. There are many variations of Escudella, which is anticipated since it is considered a conventional peasant dish, and is a comfort food to a lot of Andorrans. Some cooks discover the Escudella lacking in color comparison and vibrancy, but that is just a visual element: once you've tasted this, you'll be coming back for more and more and more. It's certainly a hearty, one-dish question. Serve with bread to mop up the juices. Serves up to 8
- 2 mugs dry white beans ( such as cannellini )
- 1 small ham bone
- 1 marrow bone (veal or beef)
- 1/4 chicken (or used several pieces, thighs or drumsticks according to your own taste )
- 400 g raw pork sausages, cut into 3 cm pieces then shape pieces into balls
- 2 thick slices cured ham, cut in portions
- 1 large spud, cut in eights (Desiree or even white)
- 1/4 cup rice
- 1 cup of pasta shells
- One cup of cooked chick peas (yes, you are able to used canned types to save time)
- Pepper and salt (according to your tastes)
- Gently cook the sausage pieces/balls inside a large cast iron casserole dish with vegetable oil over medium heat on the hob till browned.
- Rinse the dried out white beans within cold water and tie the pork bone and marrow bone in cheesecloth.
- Put the beans, bones in the cheesecloth and ham in the pot with the cooked sausage.
- Add 8 cups of cold water, and salt according to taste.
- Bring to a boil, after that reduce the heat and let it cook gently, covered, for about 2 hours.
- A good test of seeing whether it is prepared is to check that the beans are soft, and whether the poultry is very tender.
- Take away the bones and dispose of them.
- Remove the chicken pieces and put them aside.
- If there is only a little liquid left, you can add a bit more water.
- Bring it to a quick boil.
- When it's boiling, put in the cabbage, potato, rice, pasta, cooked chick peas and season to taste.
- Simmer gently for Half an hour. You can test to see whether it's ready by checking the softness of the rice and potatoes.
- Before serving, remove the meat from the chicken bones before adding it back to the pot. Heat for a few more minutes.
- This is so that the poultry in the stew/soup is heated back up.
- Season to taste. Serve warm with bread.