Escudella — Print Recipe — The Culinary Codex

A rich mountain stew of beef, chicken, vegetables, and pasta shell stuffed with meat. Andorra's national winter warmer.

Ingredients

400g beef chuck, cut into large chunks
4 bone-in chicken thighs
200g dried chickpeas, soaked overnight and drained (or 400g canned, drained)
For the pilota (meatball): 250g ground beef, 1/2 cup breadcrumbs, 1 egg, 3 cloves garlic (minced), 2 tablespoons fresh parsley (chopped), 1/2 teaspoon ground cumin, salt and pepper
2 medium potatoes, peeled and quartered
1/4 head green cabbage, cut into wedges
1 large carrot, peeled and cut into chunks
1 stalk celery, sliced
100g small pasta shells or fideos
1 large onion, halved
2 bay leaves
Salt and freshly ground black pepper to taste
10 cups water

Instructions

1 If using dried chickpeas, drain the overnight-soaked chickpeas and place them in a large stockpot with the beef chunks, chicken thighs, halved onion, bay leaves, and 10 cups of cold water. Bring to a boil over high heat, skimming off any foam and impurities that rise to the surface with a ladle. Reduce heat to low and simmer gently, partially covered, for 90 minutes until the chickpeas are tender and the meats are nearly falling off the bone.
2 While the broth simmers, prepare the pilota meatball. In a mixing bowl, combine 250g of ground beef with the breadcrumbs, beaten egg, minced garlic, chopped parsley, cumin, salt, and pepper. Mix thoroughly with your hands until all ingredients are evenly distributed. Shape the mixture into one large oval meatball about the size of a fist — the pilota is traditionally a single dramatic meatball, not individual small ones. The pilota will slowly poach in the broth, enriching the liquid with its savory flavor.
3 After 90 minutes of simmering, carefully lower the pilota into the broth along with the carrot chunks and celery. Continue simmering gently for 20 minutes. Then add the potato quarters and cabbage wedges, pushing them below the surface of the broth. Cook for an additional 20-25 minutes until all vegetables are tender when pierced with a knife and the pilota is cooked through.
4 Remove all the meats, the pilota, and the vegetables from the broth using a slotted spoon, arranging them on a large warmed serving platter. Cover with foil to keep warm. Strain the broth through a fine-mesh sieve back into the pot, discarding the bay leaves and onion. Bring the strained broth to a boil, add the pasta shells, and cook for 8-10 minutes until the pasta is al dente and the broth becomes a satisfying soup.
5 Serve in the traditional two-course Pyrenean manner. First, ladle the rich, golden broth with pasta into deep bowls as a warming soup course. Then present the platter of sliced beef, chicken pieces, sliced pilota, and vegetables as the hearty second course, accompanied by crusty mountain bread and coarse salt. The pilota should be sliced into thick rounds to reveal its herbed interior, and each guest should receive a portion of every element.