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Andorra: Escudilla (Veal and Chicken Stew)
- 2 1/2 quarts water
- 4 veal bones
- 1 ham bone
- Salt
- 1 generous pinch of saffron threads
- 3 tablespoons olive oil
- 4 ounces salt pork
- 4 ounces peeled, chopped onions
- 1/2 stewing chicken, cut into bite-sized pieces
- 1/2 pound veal, cut into bite-sized pieces
- 1/2 pound potatoes
- 1 medium leek
- 5 ounces carrots
- 4 ounces green cabbage
- 4 ounces dried Great Northern beans, cooked
- 4 ounces rice
- 3 ounces pasta, medium or large
Make a good broth with the water, veal and ham bones, simmering slowly. When nearly done, add salt to taste and the saffron. Blanch the salt pork to remove the excess salt, then dice. Heat the oil in a large skillet, add the diced salt pork and chopped onions. When the onions begin to brown, add the pieces of chicken and veal and allow to cook slowly. Peel the potatoes, leek and carrots, chop them fairly finely, then add to the skillet with the chicken and veal. Chop the cabbage finely and add to the skillet. Give it all a good stir. Remove the bones from the broth and discard. Empty the contents of the skillet into the broth, then add the beans, rice and pasta. Cook for about 10 - 15 minutes, until the rice and pasta are done, then serve very hot.
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