Chorizo stew
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
30
MINUTES
CUISINE
Spanish
COURSE
Main
Method
Use a casserole or large pot for this. Heat a little olive oil over a medium-high heat and add the bacon, cooking for a couple of minutes until crispy. Remove from the pot and set aside.
Add the onions and garlic, cooking until the onions turn translucent and golden. But, be very careful not to allow the garlic to brown or burn. Add the tomato paste to the pot along with the cooked bacon, potatoes, chorizo, mushrooms, paprika and cayenne pepper.
Stir around the pot until the tomato paste and softened onions are covering the other ingredients and the chorizo has just about to cook, releasing some of its fat. Add the chicken stock and turn the heat up a little, allowing it to reach boiling point before turning the heat down so that the ingredients are steadily simmering.
Simmer for around 15 minutes until the potatoes are tender all the way through. Season the stew with sea salt and allow to cool slightly.
Mix together the sour cream with the lemon or lime juice, chopped dill and a little sea salt. Add a dollop of this to each serving of your chorizo stew.
Ingredients
200g unsmoked bacon or rashers, chopped into lardons
2 medium onions, finely diced
6-8 garlic cloves, thinly sliced
2 tbsp tomato purée
1kg firm waxy potatoes, peeled and cut into medium chunks
800g Spanish cooking chorizo, cut into rounds
600g chestnut mushrooms, sliced
1.8l good chicken stock
½ tsp cayenne pepper
2-3 tbsp hot smoked Spanish paprika
sea salt
250g sour cream
juice of ½ lemon or 1 lime
handful of dill, finely chopped
Method
Use a casserole or large pot for this. Heat a little olive oil over a medium-high heat and add the bacon, cooking for a couple of minutes until crispy. Remove from the pot and set aside.
Add the onions and garlic, cooking until the onions turn translucent and golden. But, be very careful not to allow the garlic to brown or burn. Add the tomato paste to the pot along with the cooked bacon, potatoes, chorizo, mushrooms, paprika and cayenne pepper.
Stir around the pot until the tomato paste and softened onions are covering the other ingredients and the chorizo has just about to cook, releasing some of its fat. Add the chicken stock and turn the heat up a little, allowing it to reach boiling point before turning the heat down so that the ingredients are steadily simmering.
Simmer for around 15 minutes until the potatoes are tender all the way through. Season the stew with sea salt and allow to cool slightly.
Mix together the sour cream with the lemon or lime juice, chopped dill and a little sea salt. Add a dollop of this to each serving of your chorizo stew.
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