Escudella i Carn d’Olla

Escudella i carn d’olla is a winter meal of broth, vegetables and cooked meats, part of the Catalan culinary tradition shared by Andorra. The soup may contain beans, chickpeas, cabbage, potatoes and pasta or rice, while pork, poultry, veal and sausages appear in richer preparations. It can be served together as one dish, or with the broth and vegetables followed by the meats. Everyday versions have historically used fewer meats than those prepared for celebrations.^[1]

The ingredients are added in stages so that the meats and bones flavour the broth before vegetables and starches finish cooking. Some versions include meatballs called pilota, seasoned with garlic and parsley. In Andorra la Vella, communal escudella is served for Sant Antoni on 17 January. The city’s tradition grew from neighbours sharing the meal in the early 1970s, and the Confraria d’Escudellaires subsequently took responsibility for the celebration.^[1][2]