ESCUDILLA

2½ qt Water
4 Veal bones
1 Ham bone
Salt
1 Generous pinch of saffron -threads
3 tb Olive oil
4 oz Salt pork
4 oz Peeled, chopped onions
½ Stewing chicken, bite-sized -pieces
½ lb Veal, bite-sized pieces
½ lb Potatoes
1 md Leek
5 oz Carrots
4 oz Green cabbage
4 oz Dried Great Northern, cooked
4 oz Rice
3 oz 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.

Serves 4.

country : Andorra
course : meat dish

source : http://www.angelfire.com/pe2/FocusonEurope/Andorra.html, through
Steven Friedman [IRE_tag]