Escudella De Pages is a hearty winter stew consisting of vegetables, meat, and pasta. It is a dish that has its roots in Spanish, French, and Catalonian cuisine. This simple and traditional Andorran dish is a country stew that utilizes three kinds of meat and vegetables grown in rural Andorra.

Directions for Preparing Escudella De Pages

1. Blanch the salted pork in hot water to remove excess salt
2. Dice the pork into small pieces.
3. In a large skillet, heat the olive oil and sauté the chopped onions.
4. As soon as the onion begins to brown, add the salted pork pieces, chopped chicken, and veal.
5. Add the chopped potatoes, carrots, and leek to the skillet.
6. Add the chopped green cabbage.
7. Give this a thorough stir to allow the meat and vegetable flavors to marry.
8. In a large saucepan, create a broth by adding the ham and veal bones to water.
9. Simmer on low heat and when it is almost ready, add the saffron and salt.
10. Remove the bones from the broth and discard them.
11. Empty the vegetable and meat mixture from the skillet into the broth.
12. Add the beans, rice, and pasta to the broth.
13. Cook for about fifteen minutes until the pasta and rice become tender.
14. Use a ladle to dish out the stew into bowls and serve piping hot with a chunk of homemade bread.

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