Spanish Chorizo Stew
We both love this dish. It is a comforting, happy bowl for the warmer months, stew which usually conjures up thoughts of cold dark evenings doesn’t apply to this one. It is inspired from many trips to Spain and Mallorca. Walking down to the markets and picking up baskets full of different kinds of homemade cured meats, chorizo and sobrasada. If you haven’t come across sobrasada it is like a softer chorizo – a cured sausage from the Balearic islands made from pork, paprika, salt and other spices, some mild and some super spicy. It is very good spread on a bruschetta to serve with drinks, or like in this dish added to the base. If you can’t get your hands on it then just use chorizo sausage instead, and important to get good quality chorizo, check that it is all natural and not full of preservatives and other nasties. This is one of those wonderful, quick and easy one-pot which can easily be made well in advance and will last a good few days in the fridge. This is a good one for feeding numbers, just multiply the ingredient’s for not much extra work. We often serve this dish when we are catering for fashion shoots out on location, when the crew have been up since the crack of dawn and this vibrant, robust number seems to do the trick for satisfying their hungry tummies. Another fun way of serving this, especially if it is for kids is going all Mexican on it, have bowls of sour cream, guacamole, grated cheese, rice, coriander and tortilla chips (we once served this on a shoot for One Direction, happy to say it was a hit).