Escudella i Carn d'Olla (Andorran Sunday Boiled Dinner)

📷 .JPG, CC BY 3.0) · Escudella Catalana - Barcelona (2011 · via Wikimedia Commons

Soupe · Andorra · Andorra la Vella

Escudella i Carn d'Olla (Andorran Sunday Boiled Dinner) 🍽

Name: Escudella i Carn d'Olla (Andorran Sunday Boiled Dinner)
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 2-4 servings
Cuisine: Andorran
Ingredients: 500 g mixed pork on the bone ( knuckle, rib, a ham hock) plus 2 chicken carcasses or drumsticks; 150 g dried chickpeas, soaked overnight; 2 potatoes, 2 carrots, 1 turnip, 1 leek, 1 small cabbage — cleaned and cut in mountain chunks; 1 butifarra or other smoked/coarse pork sausage (2 links); 150 g pasta shells or short macarrón, or rice (picada — a garlic-parsley breadcrumb ball — optional but traditional); 2 tomatoes; grated; salt; a bone of Jamón or bacon for depth

Pyrenees logic in one pot: a long, gentle boil of pork bones, chickpeas, winter vegetables and smoked mountain sausage builds a golden broth that gets thrown over pasta or rice — the 'escudella' — while the stripped, humbled meats get fished out, sliced and stacked beside it as the 'carn d'olla', the boiled-meat course. In winter valleys where Christmas tables run two days long, the leftovers get reboiled with garbanzos and Thursday becomes 'canelons de Sant Esteve' territory. It is Catalan mountain cooking at its most honest: one pot, two courses, zero waste, three generations of practice.

Southern Europe Andorran ⏱ 150 min Intermédiaire

Méthode

1

Cover meats with 3 L cold water, bring slowly to a simmer and skim hard for the first 20 minutes. That clarity is the whole game — no rolling boil.
2

Add chickpeas and the grated tomato; simmer 60 minutes. Then add the hard vegetables (potato, carrot, turnip) and the bone of jamón; 30 more minutes.
3

Drop in cabbage, leek and the sausage for a last 15 minutes — links poach, they don't boil to death. Season with salt; stir in the picada ball if you made one and give it 5 minutes.
4

Lift out everything edible with a spider: meats to a board, beans and vegetables to a bowl. Strain the broth if you're being proper.
5

Cook pasta or rice in a ladleful of that broth, then plate two ways: escudella — soup with pasta, chickpeas and soft vegetables; carn d'olla — sliced hocks, sausage, carrots and potatoes stacked, drizzled with a little olive oil and a whisper of the broth.
6

Monday reality: whatever survives goes back in the pot with whatever's left, reheated thick. Nobody calls it leftovers in Andorra.

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