Andorran Escudella Recipes

ANDORRAN ESCUDELLA

Steps:

• Rol the raw sausage into one- or two-bite sized balls.
• Rinse the dry beans in cold water.
• Meanwhile, cook the sausage balls over medium heat.
• Dice the ham.
• Put the beans, sausage, ham, chicken and bones into the pot with 8 cups of water.
• Bring to a boil, then reduce heat and let simmer, covered for two hours. The chicken should be very tender, almost falling apart.
• 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).
• Add the cabbage, potato, rice, pasta shells, garbanzo beans and salt and pepper.
• Cook for another 30 minutes, or until the potatoes and rice are tender.

ANDORRA: ESCUDELLA

Steps:

• Put the bones in a large Dutch oven and cover with water - I didn't measure, but probably about 12 cups. Bring to a boil and add the chicken. Reduce to a simmer and cover. Total simmer time will be about 1 hour, but I've reordered the steps so you can do other things while the broth gets started!
• Mix all the ingredients for the sausage in a small bowl. Form 8-12 small meat balls. Gently brown all sides of the sausage in cast iron skillet with vegetable oil over medium heat.
• Add sausage to the simmering broth along with the beans and garbanzo beans.
• Once the broth has been simmering one hour total, remove the bones and set aside. Add the rice and potatoes. Simmer for 30 minutes.
• When the bones are cool enough to handle, remove the remaining meat and stir it into your soup. With 10 minutes remaining, add the pasta shells, cabbage, and chopped proscuitto. If yours is anything like mine, your pot will be nearly overflowing. Simmer another 10 minutes and serve!

VEGETARIAN ESCUDELLA (ANDORRA)

Steps:

• Put the water in a big pan. When it starts to boil add the onion, carrot, and zucchini. Lower heat to medium and cook for 10 minutes.
• Now add the beans, diced potato, the green beans cut into small pieces, and the cabbage. Add the vegetarian sausage. Cook for 20-25 more minutes, until vegetables are tender.
• Finally, add the fresh oregano or marjoram (or 1 tsp dried), olive oil, soy sauce and the paprika. Let it simmer for a few minutes. Salt and pepper to taste. Serve.
• Makes 12 bowls of soup.