Escudella

What it really is

An Andorran winter hot pot of broth, vegetables and meats, with local versions served in courses.

Escudella is a substantial Andorran winter stew built from broth, seasonal vegetables, meat and local cured products. A mixed version uses chicken, pork, beef, bones, cabbage, carrots, potatoes, beans, chickpeas and either noodles or rice. The long simmer draws flavor from the meat and bones, while legumes and vegetables make the pot a complete meal. The exact meat mix varies with season, pantry and occasion.

It may be served in one bowl, or as broth with vegetables first and meat from the pot afterward. Everyday versions use available ingredients, sometimes with rice and vegetables and little meat, and richer celebration versions with bacon, cured pork, ham, chicken or lamb. A separate Lenten form uses dried conger eel, beans, rice, nuts and roasted pepper vinaigrette. These are related versions under a broad dish name, not ingredients that should all be expected together.

Escudella is strongly associated with cold-weather eating. In January, local religious brotherhoods prepare and share stews around the festivals of Saint Anthony and Saint Sebastian. A serving may include short snail-shaped pasta or rice depending on the recipe; ask which is used. It is a filling main course, and its broth, meat, legumes and vegetables are served hot from the same cooking pot. The name also refers historically to the bowl used for soup, so the dish is as much a hearty broth meal as a single fixed recipe.

How it's served

• Hot in winter, either as broth followed by solids or as one combined serving.
• With the meats and vegetables portioned from the pot.
• As a main meal for a family table.

How to write it on the menu

• Describe whether broth and solids arrive together or in separate courses.
• List the meats used; the dish name does not guarantee one standard mix.
• Check the stock, sausages and any pasta before making allergen claims.
• Note if this is the meat-rich mixed stew, a lighter pantry version or the Lenten eel preparation.