chorizo and pepper stew

chorizo and pepper stew

One of my favourite comfort foods is a stew containing Spanish chorizo. I think it is something to do with the warming umami effect of smoked paprika, which satisfies in warm weather and soothes on colder days. This is one of my go-to, store cupboard recipes as I always have the ingredients to hand and it always seems to fit the bill, whatever my mood.

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!

Serves 4
Skill level: Easy

ingredients:
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
red wine
salt and freshly ground black pepper

directions:

1. Gently fry the onions in a little olive oil until softened. This will take about 10 minutes.
2. 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.
3. 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.
4. 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.
5. Check the seasoning and serve either with rice, pasta or hunks of sour dough bread.

tip:

• Add a tin of cooked chickpeas, for a more substantial stew