Escudella i Carn d’Olla (Traditional Andorran Stew)

 

Ingredients:

• 500g pork ribs
• 200g beef shank
• 2 chicken legs
• 200g sausages (such as chorizo or morcilla)
• 1 ham bone (optional, for flavor)
• 2 large potatoes (peeled and diced)
• 2 carrots (sliced)
• 1 cabbage (cut into wedges)
• 1 leek (sliced)
• 1 cup chickpeas (soaked overnight or canned)
• 1/2 cup short pasta (optional)
• Salt and pepper to taste
• Water (enough to cover all ingredients)

Instructions:

1. In a large pot, cover the pork ribs, beef shank, chicken, and ham bone with water. Bring to a boil, skimming off any foam.
2. Reduce the heat to low and add the sausages, potatoes, carrots, leek, and chickpeas. Simmer for about 1 hour, until the meats are tender.
3. Add the cabbage wedges and pasta (if using). Simmer for another 20 minutes until the cabbage is soft.
4. Season the stew with salt and pepper.
5. Serve the meats and vegetables together, with the broth served separately as a soup.