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Andorra
Cargols a l'andorrana
Andorran-style stewed snails; snails are a traditional and lip-lickingly tasty ingredient in Catalan and Andorran recipes; stewed with local herbs, garlic, and spices; a delicacy of the Pyrenean kitchen; reflects the resourcefulness of mountain cuisine; found at traditional restaurants and bordes; the snail dish of Andorra; an acquired taste that locals love.
Catalonia, Andorra
Escudella i carn d'olla
A traditional Catalan stew with large pasta shells (galets), a pilota meatball, and a variety of meats and vegetables, served as soup then solids.
Andorra
Escudella
The national dish of Andorra — a hearty Catalan-style winter stew with pork, seasonal vegetables, legumes, chicken, and local cured meats; the oldest documented soup in Europe; served as a one-pot meal or broth first, then the meat; at Christmas, snail-shaped pasta (sopa de galets) is added; during Sant Antoni in January, communal pots are prepared; the soul of Andorran mountain cuisine.
Andorra
Suquet
Fisherman's fish and potato stew finished with a garlic-almond picada.