CHORIZO AND LENTIL STEW
Learn how to make a traditional Spanish Chorizo and Lentil stew with this classic recipe. The earthy flavour of slowly cooked lentils combined with some spicy chorizo sausage for the perfect winter warmer.
Provided by Javier De La Hormaza
Categories Spanish Soups & Stews
Yield 4
Number Of Ingredients 13
Steps:
- In a large pan, heat 4 tablespoons of the oil and gently fry the chopped garlic, onion, carrot, leek, pepper and bay leaf for about 5 minutes or until soft. Add the smoked paprika and chopped tomato and fry for a further 3 minutes.
- Add the lentils and cover with the hot water. Season the lentils with salt and and simmer with the lid on for about 40 minutes, preventing the liquid from boiling as the lentils will split. Shake the pan now and again to thicken the liquid.
- Whilst the lentils are cooking, heat the remaining oil in a large frying pan and fry the chorizo sausages for 2 minutes on each side. Drain on to some kitchen paper and add to the lentil stew for the last 10 minutes of cooking.
- Once the lentils are tender, cover with a lid and allow to rest for 5 minutes before serving in warm soup bowls with some crusty bread and a glass of red txakoli.
SPICY TOMATO, SEAFOOD, AND CHORIZO STEW
This spicy stew features Hunt's® petite diced tomatoes, seafood, and chorizo in one satisfying, Mexican-inspired bowl!
Provided by Jennifer Baker
Categories Trusted Brands: Recipes and Tips Hunt's
Time 40m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 25.1 g, Cholesterol 184.5 mg, Fat 19.5 g, Fiber 4.2 g, Protein 42.2 g, SaturatedFat 6.2 g, Sodium 2006.1 mg, Sugar 7 g
SPICY SPANISH CHORIZO STEW
The eggs turn this one-dish wonder into a hearty meal. If you really like your spice, you could add a jalapeno pepper in with the other vegetables.
Provided by Sackville
Categories Stew
Time 50m
Yield 2 serving(s)
Number Of Ingredients 13
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.
SLOW-COOKED SPICY BEEF, TOMATO & CHORIZO STEW
You will need a slow cooker for this recipe, but its one that I have been doing for a while for the family, its really cheap but fulfilling and always guaranteed to warm those cockles!!
Provided by staceywacey
Categories Stew
Time 8h20m
Yield 10-12 serving(s)
Number Of Ingredients 15
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!
Nutrition Facts : Calories 481.1, Fat 13.9, SaturatedFat 5.2, Cholesterol 53.4, Sodium 564.2, Carbohydrate 65.5, Fiber 11.2, Sugar 8.2, Protein 25.4
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