Escudella is a hearty and comforting traditional stew that holds a special place in Andorran cuisine, especially during cold winter months in the Pyrenees mountains.

This rich, warming dish combines various meats like pork, chicken, and beef with seasonal vegetables, pasta, and beans to create a complete one-pot meal that has been nourishing Andorran families for generations.

The secret to a perfect Escudella lies in the slow cooking process, allowing the flavors to meld together over several hours. The meat is first simmered until tender, creating a flavorful broth, before vegetables and other ingredients are added in stages.

While the basic recipe remains consistent, many Andorran families add their own twist to the dish, sometimes including local sausages or different types of pasta. Some even add meatballs (pilotes) to make it even more substantial.

In Andorra, Escudella is traditionally served as a complete meal, with the broth served first as a soup, followed by the meat and vegetables. It's particularly popular during Christmas and other festive occasions.

From a nutritional standpoint, Escudella is a protein-rich dish that provides a good balance of nutrients. However, those watching their caloric intake should be mindful of portion sizes, as it can be quite hearty. The dish is naturally gluten-free if made without pasta, and can be adapted for different dietary requirements by adjusting the meat and vegetable content.