3 dishes people actually cook in Andorra: what they are, how long they take, and what you need to buy.
The dart landed on Andorra. Drag to spin the planet.
Delicious stuffed pasta baked to perfection!
A hearty stew perfect for cold days.
A hearty Andorran dish of potatoes and cabbage!
The three dishes from Andorra documented in Copper are Canelons, Escudella i carn d'olla and Trinxat. Cabbage and olive oil each appear in more than one recipe. Two of the three are fried. One of the three needs an oven. Between them they use 17 different ingredients.
The three recipes need 17 ingredients between them, of which 4 are shared by more than one dish. Cabbage and pork belly are the hardest to find: of the 588 dishes in Copper's atlas, 23 use cabbage and 8 use pork belly. Every ingredient list on this page is complete, with quantities, and free to read.
Trinxat is the quickest at 45 minutes. Escudella i carn d'olla is the longest at 180 minutes, most of it unattended. The median is 60 minutes — a weekend dish rather than a weeknight one.
Trinxat is rated easy — start there. The full method is on its recipe page, step by step, free to read.