Entree: Andorra – Central Culinary Region – Escudella i Carn d'Olla (Traditional Catalan/Andorran hearty meat-and-vegetable stew in a clear broth, served with pasta or rice and meatballs)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 3 hrs 40 min

Total 4 hrs 20 min

Ingredients

- 1 bone-in pork shank, approx. 1.5 lb (680 g)
- 1 lb (454 g) beef shank
- 1 whole chicken, cut into pieces, approx. 3 lb (1.4 kg)
- 8 oz (225 g) cured ham bone or piece of jamón
- 2 botifarra or fresh pork sausages, approx. 6 oz (170 g) each
- 8 oz (225 g) smoked pancetta or bacon, cut into large pieces
- 1 lb (454 g) ground pork (for pilota meatballs)
- 1 cup (120 g) day-old bread crumbs (for pilota)
- 1 large egg (for pilota)
- 2 tbsp (8 g) chopped fresh parsley (for pilota)
- 1 tsp (5 g) ground black pepper (for pilota)
- 1 1/2 tsp (9 g) salt (for pilota)
- 1 large onion, halved and left in large pieces
- 4 cloves garlic, crushed
- 4 medium carrots, peeled and cut into large chunks
- 3 medium potatoes, peeled and halved
- 1 large leek, cleaned and cut into 1-in (2.5 cm) rounds
- 1 small head cabbage, quartered (about 1 lb / 450 g)
- 2 stalks celery, cut into large pieces
- 1 medium turnip, peeled and quartered
- 1 cup (200 g) dried chickpeas, soaked overnight and drained
- 8 oz (225 g) galets or short pasta shells
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Make the pilota meatballs: in a bowl, combine 1 lb (454 g) ground pork, 1 cup (120 g) breadcrumbs, 1 egg, 2 tbsp (8 g) chopped parsley, 1 tsp (5 g) pepper and 1 1/2 tsp (9 g) salt. Mix, form into golf-ball sized meatballs (about 12–16), set chilled.
2. Build the broth: in a very large stockpot, add pork shank, beef shank, chicken pieces, ham bone, pancetta, onion halves, crushed garlic, bay leaves and enough cold water to cover (about 4–5 qt / 4–5 L). Bring to a gentle simmer over medium heat, skimming foam and impurities for the first 20 minutes.
3. Simmer meats and chickpeas: reduce heat to low and simmer gently, uncovered, for 1 hour. Add soaked chickpeas and continue simmering another 45 minutes, until chickpeas and meats are tender.
4. Add firm vegetables: add carrots, turnip, and celery to the pot and simmer 20 minutes.
5. Add softer vegetables and sausages: add potatoes, leek and cabbage quarters plus the botifarra sausages; simmer another 20 minutes until all vegetables are tender and meats are cooked through.
6. Cook pilota and finish broth: gently add the prepared pilota meatballs to the pot and simmer 10–12 minutes until cooked through. Taste and adjust salt and pepper.
7. Prepare pasta: while meatballs finish, bring a separate pot of salted water to a boil and cook 8 oz (225 g) galets or shells according to package directions until al dente. Drain and set aside.
8. Assemble and serve: ladle clear broth into bowls with a portion of meats, vegetables, chickpeas and 2–3 meatballs. Spoon a serving of galets into each bowl or serve galets on the side. Garnish with 2 tbsp (30 ml) chopped parsley per serving if desired.