I got the idea for this recipe ages ago from a magazine, but I've changed it so much since then that I now feel like it's mine. The 'Spanish' aspect of the stew is debateable, but it has chorizo in it so that's good enough!
For the stew you will need:
- 6 pork sausages
- 1 chorizo sausage or a pack of chorizo slices
- 1 large onion
- 3 cloves of garlic
- Other vegetables if desired (I used peppers and a courgette)
- 1 tin of chopped tomatoes
- Tomato puree
- 300 ml pork or beef stock
- 1 can canellini beans (I used kidney beans this time as that's all the conveniently close Tesco has)
- Paprika and chilli powder
2. Next, cook the sausages in a large pot or wok for about 10 minutes until they are golden. While you can buy the cheapest versions of everything else in this recipe, I would advise buying nice sausages as ominously pink, supermarket value ones are gross and don't tend to contain much meat. These carmelised onion ones are delicious and really not that expensive:
3. Tip the sausages and all of the delicious meaty juices into a bowl and set aside. Add the vegetables and chorizo to the pot or wok and cook until the veg is golden.
4. While the chorizo and veg cook, cut up the sausages into small chunks with a knife and fork. Don't worry if they're still slightly pink inside as they're about to be cooked some more. I added some bacon as well as I needed to use it up, if you do this then cook it with the sausages at the start.
5. Tip the chopped up meat back into the pot or wok and add a lot of tomato puree, the stock and as much paprika and chilli powder as you prefer. Turn down the heat and leave to simmer for 20 minutes.
6. Add the beans and the tin of tomatoes and cook for a further 5 or 10 minutes.
This stew is perfect served with some crusty bread or garlic bread to mop up all the juices. The quantities I gave serve about three people, so adjust accordingly depending on how many people you need to feed. Enjoy!