 NATIONAL DISH OF ANDORRA
chicken, great northern bean, cured pork, olive oil, saffron, potato, carrot, onion, leek, cabbage, ham, veal, salt, rice, pasta, water
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 i...
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