Entree: Andorra – Escudella i carn d'olla (Meat-and-pot stew)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 3 hrs 30 min

Total 4 hrs

Ingredients

- 2 lb (900 g) beef shank, bone-in
- 1 lb (450 g) pork shoulder, bone-in
- 1 whole chicken, approx. 3 lb (1.4 kg)
- 8 oz (225 g) botifarra or mild pork sausage, 2 links
- 8 oz (225 g) cured ham bone or piece
- 1 lb (450 g) mixed ground beef and pork for pilota (meatball), combined (approx. 8 oz / 225 g each of beef and pork)
- 1 cup (200 g) dried chickpeas, soaked overnight and drained
- 6 qt (5.7 L) water (or enough to cover the meats)
- 2 tbsp (30 ml) olive oil
- 1 large onion, chopped (about 8 oz / 225 g)
- 2 cloves garlic, minced
- 3 carrots, peeled and cut into large pieces (about 10 oz / 280 g)
- 3 celery stalks, cut into large pieces (about 6 oz / 170 g)
- 2 large potatoes, peeled and halved (about 1 lb / 450 g)
- 1 small cabbage, quartered (about 1 lb / 450 g)
- 1 large leek, cleaned and halved (about 6 oz / 170 g)
- 8 oz (225 g) galets (large shell pasta) or large pasta shells (about 8–12 shells)
- 2 bay leaves
- 1 small bunch fresh parsley
- Salt and freshly ground black pepper, to taste
- Optional: bone marrow or beef knuckle for richer stock, 8 oz (225 g)

Instructions

1. Drain soaked chickpeas. In a very large stockpot, add beef shank, pork shoulder, ham bone, whole chicken, soaked chickpeas and 6 qt (5.7 L) cold water. Bring to a gentle boil over medium-high heat, skimming foam frequently; add bay leaves, a pinch of salt and lower to a bare simmer.
2. Meanwhile, mix the pilota: combine the ground beef and pork (approx. 1 lb / 450 g total), 1 small minced garlic clove, chopped parsley, salt and pepper; form medium meatballs about 1 1/2 in (3–4 cm) diameter. Brown the botifarra sausages briefly in a skillet with 2 tbsp (30 ml) olive oil and set aside.
3. After the stock has simmered for 1 hour, add the carrots, celery, onion and leek. Continue to simmer gently, partially covered, for another 30 minutes; add the pilota meatballs and botifarra, then simmer 20–30 minutes more until chickpeas are tender and meats are cooked through.
4. Remove the chicken, set aside to cool slightly, then shred the meat and discard bones; remove larger cuts of beef and pork and slice or chop into serving portions. Strain stock into a clean pot and return to a simmer.
5. Add potatoes and cabbage to the simmering strained broth; cook until vegetables are nearly tender (about 15–20 minutes). Adjust seasoning with salt and pepper.
6. In the final 8–10 minutes, add the galets (large shell pasta) to the broth and cook until al dente, following pasta timing; stir gently so galets don’t stick.
7. Serve traditionally by ladling the hot broth with galets into deep bowls as the first course and presenting the shredded chicken, sliced beef and pork, sausages, pilota and vegetables on a platter alongside; sprinkle chopped parsley over meats and vegetables and offer more broth as desired.