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.

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.