Spicy Chorizo Stew Recipes

SPICY TOMATO, SEAFOOD, AND CHORIZO STEW

Steps:

• Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat.
• Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.
• Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
• Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.

SPICY SPANISH CHORIZO STEW

Steps:

• In a large and deep frying pan, fry the chorizo and ham without any oil.
• After a couple minutes, add the onion, garlic, mushrooms and peppers and cook for another few minutes.
• Then add the tomatoes, water, salt, pepper and paprika.
• Cook for about five minutes.
• Add peas and cook for another couple minutes.
• Roughly chop parsley and throw that inches.
• Make four indentations in the stew and crack the eggs directly into them.
• Now, either cover the pan and cook for about five minutes until the eggs are set or cook the eggs by grilling them in your oven.
• Serve immediately with crusty bread and more parsley on top.

SPICY CHORIZO STEW

Steps:

• Put the chorizo in a large saucepan and fry for roughly 3 minutes until cook. Add the red onion, garlic and chilli flakes and cook until the red onion is tender
• Add the chopped tomatoes and warm them through, if spicier food is preffered, add a pinch more chilli!
• Stir in the chicken and the bacon, and heat until the mixture is bubbling. Serve immediatly. I find this works well with a bit of warmed bread for mopping up the tomatoes and maybe a crunchy green salad

SPICY PUMPKIN STEW WITH CHORIZO

Steps:

• Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
• Melt butter in a Dutch oven over medium heat. Add apples, onion, celery, and garlic; saute until aromatic and slightly tender, about 5 minutes. Add pumpkin, chicken broth, cinnamon, nutmeg, salt, and pepper. Mix gently to blend.
• Stir browned sausage into soup and simmer over low heat for 30 minutes. Serve with a swirl of heavy cream on top.

SLOW-COOKED SPICY BEEF, TOMATO & CHORIZO STEW

Steps:

• Make sure you prepare this in the morning and leave it bubbling away for at least 8 hours (make sure you don't leave it unattended and follow the guidelines of your slow-cooker). You can do this even if you don't have a slow-cooker but use a fairly big deep-bottomed saucepan or casserole pot and leave on a low heat setting for at least 3 hours.
• 1. Prepare all veggies and chop into about inch size pieces or bigger if you like (I prefer big chunks).
• 2. Prepare the tomatoes as above.
• 3. Chop the stewing beef into inch size pieces, you don't really want them much bigger as they will go chewy and not soft.
• 4. Chop the chorizo sausages as above into cm size slices.
• 5. place all ingredients (except the gravy granules and worcester sauce) into your slow cooker along with the water or vegetable stock and turn on as per guidelines. Leave until it comes to the boil and when it starts to simmer add the gravy granules and worcester sauce. Leave bubbling away for approx 8 hours (3 hours if not using a slow cooker) and then serve. be careful as can be very hot!