Escudella i Carn d’Olla

Escudella i Carn d’Olla - Andorra’s National Food

Escudella i Carn d’Olla is the gastronomic trademark of Andorra, a small country nestled among the great Pyrenees mountain range. Designed to provide food and comfort among the cold winter, this strong stew captures the core of classic mountain cuisine. Escudella is a synthesis of a strong broth mixed with a range of meats and vegetables, topped with the distinctive pilota—a big and savory meatball. This meal captures a great feeling of community warmth and cultural legacy, so transcending simple nutrition.

Usually, one enjoys this gastronomic creation in two halves: first, one tastes the aromatic broth next to pasta or rice, then the main offering is meat and vegetables presented. This dish perfectly combines Catalan elements with the unique tastes of Andorra, so reflecting the rich gastronomic legacy of the country.

Escudella i Carn d’Olla is a recipe worthy of your attention whether your dinner is planned to be distinguished or you are exploring world culinary traditions. Here is a methodical approach to create this comforting gastronomic masterpiece.

Escudella i Carn d’Olla
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Escudella i Carn d’Olla

Recipe by Travel S HelperCourse: MainCuisine: AndorranDifficulty: Medium
Servings

6

servings
Prep time

30

minutes
Cooking time

2

hours 

30

minutes
Calories

450

kcal

Escudella i Carn d’Olla is Andorra’s emblematic winter stew, born of Pyrenean necessity and Catalan tradition. A clear yet deeply flavored broth forms its foundation, drawn from simmered pork, beef and chicken bones. Into this warm bath are folded short pasta or rice, and a spectrum of root vegetables—carrot, turnip, potato and cabbage—each lending texture and subtle sweetness. At the centre lies the pilota, a generous pork meatball seasoned with garlic and parsley, whose slow poach enriches the surrounding liquid. This recipe calls for thirty minutes of initial preparation—trimming, chopping and shaping the pilota—followed by two and a half to three hours of gentle simmering. Traditionally presented in two stages, diners first enjoy the broth with pasta or rice, then the platter of meats and vegetables; a loaf of crusty bread completes the offering, turning a simple pot into a convivial celebration of Andorran heritage.

Ingredients

  • For the Broth

  • 1 beef bone (marrow or shin)

  • 1 pork bone

  • 200g pork belly or pancetta

  • 1 piece of cured ham bone

  • 2 chicken thighs

  • 1 small piece of morcilla (blood sausage)

  • 1 chorizo sausage

  • 2.5 liters water

  • Vegetables

  • 2 carrots, peeled and chopped

  • 1 leek, cleaned and sliced

  • 1 turnip, peeled and quartered

  • 1 potato, peeled and halved

  • 1 small cabbage, quartered

  • For the Pilota (Meatball)

  • 300g ground pork

  • 1 egg

  • 2 cloves garlic, minced

  • 2 tbsp breadcrumbs

  • 1 tbsp chopped fresh parsley

  • Salt and pepper to taste

  • Optional Additions

  • 100g dried chickpeas (soaked overnight)

  • 100g short pasta (e.g., elbow macaroni) or rice

Directions

  • Prepare the Broth
  • In a large pot, add the beef bone, pork bone, pork belly, ham bone, chicken thighs, morcilla, and chorizo.
  • Cover with 2.5 liters of water and bring to a boil over medium heat.
  • Skim off any foam that forms on the surface.
  • Lower the heat to a simmer and let it cook for about 1 hour.
  • Prepare the Vegetables
  • While the broth simmers, peel and chop the vegetables.
  • Add the carrots, leek, turnip, potato, and cabbage to the pot.
  • If using, add the soaked chickpeas at this stage.
  • Make the Pilota (Meatball)
  • In a bowl, mix the ground pork, egg, garlic, breadcrumbs, parsley, salt, and pepper until well combined.
  • Shape the mixture into a large meatball or several smaller ones.
  • Add the pilota to the pot and continue simmering for another hour.
  • Add Pasta or Rice
  • Remove the meat and larger vegetables from the pot once tender.
  • Strain the broth and return it to the pot.
  • Add the pasta or rice and cook until tender (about 10–12 minutes).
  • Serve the Escudella
  • Serve the soup (broth with pasta or rice) as the first course.
  • Arrange the meats, pilota, and vegetables on a platter and serve as the second course.

Notes

  • For a richer flavor, allow the broth to simmer for an extra 30 minutes before adding the vegetables.
  • Feel free to substitute ingredients like chorizo or morcilla with other sausages based on availability.
  • Serve with crusty bread for an authentic experience.
Andorra’s National Food - World Of Food
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Andorra’s National Food

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