Escudella

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Escudella originated among the Catalan people, and some historians claim it to be the first referenced soup in Europe. Andorrans adopted the basic stew recipe and modified it more to their favorite tastes and ingredients.

Servings: 8

2 Cu. Dry Northern White Beans

8 Chicken Feet

1 Ham Bone (with marrow)

1 Beef Bone (with marrow)

8 Chicken Thighs (bone-in, skin-on)

8 oz. Raw Pork Sausage (rolled into ¾" balls)

8 oz. Beef Shank (cubed)

16 oz. Ham Steak (cubed)

½ Head Green Cabbage

1 Russet Potato (peeled and cubed)

1 Cu. White Rice (uncooked)

1 Cu. Pasta Shells (uncooked)

14 oz. Garbanzo Beans (canned)

10 Cloves Garlic (minced)

1 Bundle Parsley (finely chopped)

Olive Oil (for frying)

Sea Salt (fine)

Fresh Cracked Black Pepper

Rinse the dry beans thoroughly in cold water. Drain them, and then put them in a bowl, covered with fresh water, and allow to soak for one hour.

After 45 minutes, while the beans are still soaking, cook the raw sausage and beef. In a skillet over medium heat, add just a Tbsp. or two of olive oil, and 2 Tbsp. of the minced garlic. Fry the sausage balls and beef chunks until browned all over, but not cooked all the way through.

Put a large, deep cooking pot on the stove, filled with 8 cups of water, over high heat. Stir in 4 Tbsp. of the minced garlic. Place the (drained) beans, chicken feet, and both bones into the pot. Also add in the fried sausage and beef, along with the cooking juices and residue in the skillet.

Bring the pot to a vigorous, rolling boil, then reduce heat to just a lively simmer. Cover the pot, and allow to gently cook for 2 hours depending on the size/thickness of the chicken thighs. You want to cook until the thighs are very tender - a poke with a fork should nearly cause the meat to fall off the bones.

When the meat is cooked tender, remove the ham and beef bones. Check to see if you need to add more water at this point. Bring the pot back up to a vigorous boil.

Now add and stir in the rice, pasta shells, garbanzo beans, cabbage and potato. Put the remaining 4 Tbsp. of minced garlic in the mixture, and stir well. Lastly, add and stir in salt and pepper, to taste.

Reduce the heat to just a lively simmer, and gently cook for about another half hour. When the rice and potatoes are tender, the dish is ready.

Servings: 8

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