|chorizo and pepper stew|
While it works very well served with rice, couscous or pasta, I have been known to sneak, Nigella-like or the Secret Lemonade Drinker, to the fridge at night to dip cold leftover roast potatoes into this delicious spicy stew!
Skill level: Easy
2 tbsp olive oil
1 x red onion, chopped
2-3 x garlic cloves, finely chopped
120g chorizo, skinned and roughly chopped
1 x red, orange or yellow pepper, chopped (this works very well with preserved peppers too)
1 tbsp smoked paprika
1 x bay leaf
2 tsp dried oregano (or a couple of sprigs of fresh)
8 x baby plum tomatoes
200ml chicken or vegetable stock
salt and freshly ground black pepper
- Gently fry the onions in a little olive oil until softened. This will take about 10 minutes.
- Add the garlic and cook for another minute, before adding the chorizo. Cook the chorizo on a medium heat for about 2 minutes, to allow some of the fats and spices to be released into the onion-garlic mixture.
- Add the chopped pepper and cook for 2 to 3 minutes so that the pepper is coated in spices and beginning to soften but not colour.
- Add the dried oregano and stir to ensure that it is mixed in, before adding the chopped tomatoes. Cook for a few more minutes before adding the stock and the bay leaf. Simmer for 20 minutes, before adding a large splash of red wine. Cook until the stew has reduced down a little.
- Check the seasoning and serve either with rice, pasta or hunks of sour dough bread.
- Add a tin of cooked chickpeas, for a more substantial stew