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Name: Authentic Escudella Recipe
Prep time: 30 min
Cook time: 180 min
Yield: 8
Cuisine: Andorra
Ingredients: *For the Broth and Main Stew:**; 1 kg beef chuck or stewing beef, cut into large chunks; 500 g pork shoulder or ribs, cut into large chunks; 1 whole chicken (approx. 1.5 kg), cut into pieces; 200 g botifarra (Catalan sausage) or other smoked sausage, sliced; 2 large onions, quartered; 4 carrots, peeled and cut into large chunks; 2 leeks, cleaned and cut into large pieces; 4 celery stalks, cut into large pieces; 4 cloves garlic, peeled and smashed; 2 bay leaves; 10 black peppercorns; 1 large turnip, peeled and cut into large chunks (optional, but traditional); 1 kg potatoes, peeled and quartered; 200 g pasta (typically fideus or small macaroni); Salt to taste; *For the Pilota (Meatball) Garnish:**; 250 g ground pork; 150 g ground beef; 1 egg; 2 cloves garlic, minced; 1/4 cup fresh parsley, finely chopped; 1/2 cup breadcrumbs; Salt and pepper to taste

Escudella

Andorra

Hearty meat and vegetable stew, traditionally served in two parts: broth with pasta and then the boiled meats and vegetables.

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