Escudella Recipe | Traditional Andorran Stew

Ingredients

• 1 1/2 lbs beef shank, bone-in
• 3/4 lb pork shoulder
• 1/2 lb pork belly
• 1 smoked ham hock (about 0.5 lb)
• 1/2 small chicken (about 1.5 lbs), cut into pieces
• 1 large marrow bone
• 2 large carrots, peeled and cut into chunks
• 2 leeks, cleaned and sliced
• 1 large parsnip, peeled and cut into chunks
• 1/2 small green cabbage, cut into wedges
• 1 large russet potato, peeled and quartered
• 1/2 cup cooked chickpeas
• 1/2 cup short pasta (fideos or small shells)
• 1 bay leaf
• 1/2 tsp black peppercorns
• 2 garlic cloves, smashed
• 1/4 cup fresh parsley, chopped
• Kosher salt, to taste
• Extra-virgin olive oil, for drizzling