Entree: Andorra – Central Culinary Region – Escudella i Carn d'Olla (Traditional Catalan/Andorran hearty meat-and-vegetable stew in a clear broth, served with pasta or rice and meatballs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 40 min

Cook 3 hrs 40 min

Total 4 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 bone-in pork shank, approx. 1.5 lb (680 g)
- 1 lb (454 g) beef shank
- 1 whole chicken, cut into pieces, approx. 3 lb (1.4 kg)
- 8 oz (225 g) cured ham bone or piece of jamón
- 2 botifarra or fresh pork sausages, approx. 6 oz (170 g) each
- 8 oz (225 g) smoked pancetta or bacon, cut into large pieces
- 1 lb (454 g) ground pork (for pilota meatballs)
- 1 cup (120 g) day-old bread crumbs (for pilota)
- 1 large egg (for pilota)
- 2 tbsp (8 g) chopped fresh parsley (for pilota)
- 1 tsp (5 g) ground black pepper (for pilota)
- 1 1/2 tsp (9 g) salt (for pilota)
- 1 large onion, halved and left in large pieces
- 4 cloves garlic, crushed
- 4 medium carrots, peeled and cut into large chunks
- 3 medium potatoes, peeled and halved
- 1 large leek, cleaned and cut into 1-in (2.5 cm) rounds
- 1 small head cabbage, quartered (about 1 lb (450 g))
- 2 stalks celery, cut into large pieces
- 1 medium turnip, peeled and quartered
- 1 cup (200 g) dried chickpeas, soaked overnight and drained
- 8 oz (225 g) galets or short pasta shells
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Show original ingredient measurements

- 1 bone-in pork shank, approx. 1.5 lb (680 g)
- 1 lb (454 g) beef shank
- 1 whole chicken, cut into pieces, approx. 3 lb (1.4 kg)
- 8 oz (225 g) cured ham bone or piece of jamón
- 2 botifarra or fresh pork sausages, approx. 6 oz (170 g) each
- 8 oz (225 g) smoked pancetta or bacon, cut into large pieces
- 1 lb (454 g) ground pork (for pilota meatballs)
- 1 cup (120 g) day-old bread crumbs (for pilota)
- 1 large egg (for pilota)
- 2 tbsp (8 g) chopped fresh parsley (for pilota)
- 1 tsp (5 g) ground black pepper (for pilota)
- 1 1/2 tsp (9 g) salt (for pilota)
- 1 large onion, halved and left in large pieces
- 4 cloves garlic, crushed
- 4 medium carrots, peeled and cut into large chunks
- 3 medium potatoes, peeled and halved
- 1 large leek, cleaned and cut into 1-in (2.5 cm) rounds
- 1 small head cabbage, quartered (about 1 lb / 450 g)
- 2 stalks celery, cut into large pieces
- 1 medium turnip, peeled and quartered
- 1 cup (200 g) dried chickpeas, soaked overnight and drained
- 8 oz (225 g) galets or short pasta shells
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the pilota meatballs: in a bowl, combine 1 lb (454 g) ground pork, 1 cup (120 g) breadcrumbs, 1 egg, 2 tbsp (8 g) chopped parsley, 1 tsp (5 g) pepper and 1 1/2 tsp (9 g) salt. Mix, form into golf-ball sized meatballs (about 12–16), set chilled.
2. Build the broth: in a very large stockpot, add pork shank, beef shank, chicken pieces, ham bone, pancetta, onion halves, crushed garlic, bay leaves and enough cold water to cover (about 4–5 qt (4–5 L)). Bring to a gentle simmer over medium heat, skimming foam and impurities for the first 20 minutes.
3. Simmer meats and chickpeas: reduce heat to low and simmer gently, uncovered, for 1 hour. Add soaked chickpeas and continue simmering another 45 minutes, until chickpeas and meats are tender.
4. Add firm vegetables: add carrots, turnip, and celery to the pot and simmer 20 minutes.
5. Add softer vegetables and sausages: add potatoes, leek and cabbage quarters plus the botifarra sausages; simmer another 20 minutes until all vegetables are tender and meats are cooked through.
6. Cook pilota and finish broth: gently add the prepared pilota meatballs to the pot and simmer 10–12 minutes until cooked through. Taste and adjust salt and pepper.
7. Prepare pasta: while meatballs finish, bring a separate pot of salted water to a boil and cook 8 oz (225 g) galets or shells according to package directions until al dente. Drain and set aside.
8. Assemble and serve: ladle clear broth into bowls with a portion of meats, vegetables, chickpeas and 2–3 meatballs. Spoon a serving of galets into each bowl or serve galets on the side. Garnish with 2 tbsp (30 ml) chopped parsley per serving if desired.

1. Make the pilota meatballs: in a bowl, combine 1 lb (454 g) ground pork, 1 cup (120 g) breadcrumbs, 1 egg, 2 tbsp (8 g) chopped parsley, 1 tsp (5 g) pepper and 1 1/2 tsp (9 g) salt. Mix, form into golf-ball sized meatballs (about 12–16), set chilled.
2. Build the broth: in a very large stockpot, add pork shank, beef shank, chicken pieces, ham bone, pancetta, onion halves, crushed garlic, bay leaves and enough cold water to cover (about 4–5 qt / 4–5 L). Bring to a gentle simmer over medium heat, skimming foam and impurities for the first 20 minutes.
3. Simmer meats and chickpeas: reduce heat to low and simmer gently, uncovered, for 1 hour. Add soaked chickpeas and continue simmering another 45 minutes, until chickpeas and meats are tender.
4. Add firm vegetables: add carrots, turnip, and celery to the pot and simmer 20 minutes.
5. Add softer vegetables and sausages: add potatoes, leek and cabbage quarters plus the botifarra sausages; simmer another 20 minutes until all vegetables are tender and meats are cooked through.
6. Cook pilota and finish broth: gently add the prepared pilota meatballs to the pot and simmer 10–12 minutes until cooked through. Taste and adjust salt and pepper.
7. Prepare pasta: while meatballs finish, bring a separate pot of salted water to a boil and cook 8 oz (225 g) galets or shells according to package directions until al dente. Drain and set aside.
8. Assemble and serve: ladle clear broth into bowls with a portion of meats, vegetables, chickpeas and 2–3 meatballs. Spoon a serving of galets into each bowl or serve galets on the side. Garnish with 2 tbsp (30 ml) chopped parsley per serving if desired.