Muffins recipes

National dish of Andorra

flag of Andorra

  • Independence: 1278
  • Capital: Andorra la Vella
  • Official language: Catalan
  • Population: 84 082
  • Area: 467 km2
  • International code: AD
  • Currency: Euro (€)
map of Andorra



  • 2 cups dry white beans rinsed (pre-soak to shorten the cooking time if you can)
  • 1 small ham bone
  • 1 marrow bone (veal or beef)
  • 2 chicken breasts on the bone with skin
  • 6 pork sausages
  • 2 slices prosciutto
  • 8-12 cups cold water
  • 1/2 cabbage cut into chunks
  • 1 large potato cut in eighths
  • 1/4 cup rice
  • 1 cup noodles (I used shells - use something smallish)
  • 1 cup cooked chick peas
  • 2 tbsp veg oil
  • salt, pepper
Escudella is national food (dish) of Andorra


Squeeze out sausage meat from it's casings making 3 balls from each sausage.  Gently cook the balls in a cast iron pot or casserole (aka something like a creuset) on medium heat until cooked and browned.  I recommend the largest stock pot you have. Tie the bones in cheesecloth and add to the pot. Add the chicken and ham to the casserole with 8 cups of cold water and a little salt. Bring to a boil and then simmer gently with the lid on for about 2 hours until the beans are cooked and the chicken is tender. (I pre-soaked the beans so I only cooked the stew for 1 hour) Remove the ham and marrow bones.  You can either extract the marrow from the bones or throw it all out. Take the chicken out and place to the side. If the stew needs water add a little and bring it to a rapid boil. Add the cabbage, potatoes, rice, noodles, chickpeas and some pepper. Let boil for 30 minutes until all the ingredients are tender. While cooking shred the chicken meat and discard the bones and skin. Add the chicken to the stew.  Taste for seasoning. Serve with french bread or on it's own.


Due to the fact that Andorra is sandwiched between France and Spain, Andorran cuisine is mainly Catalan. The cuisine in Andorra also combines with French and Italian cuisine. Pasta, meat, fish and vegetables are the main ingredients for every meal. In the northern region of Andorra the French and Italian cuisine is more popular and its main characteristics are the ample use of pasta, cheese, bread and fish; while in the southern region Catalan cuisine influences were adapted. Local dishes include trinxat made of Bacon, cabbage and potatoes; cunillo which is rabbit stewed in tomato sauce; xai which is actually roasted Lamb; coques are flavored flat cakes and truites de carreroles which is actually a mushroom omelet. Cuisine in Andorra also include sausages, cheese, and a large variety of pork and ham dishes and a variety of vegetables.

The cuisine in Andorra uses elements from various cooking traditions borrowed from their neighbors and developed from their own traditional dishes. While there are no specific or unique preparation methods for Andorran cooking, we should point out that attention to detail is important in the cuisine in Andorra. Using the right amount of spices for example is essential – either for garnishing or for coloring the dish. The vast range of vegetables and cereals found in Andorra is also noticed in the delicious dishes belonging to cuisine in Andorra. The presentation of the dish is also important. Each traditional dish has a special cooking method, which is more or less same in all of Andorra’s regions. Meat is one of the main ingredients of most of the dishes in Andorra and smoked hams are often parts of delicious dishes.

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