Sausage and chorizo cassserole

Method

1. Heat the olive oil in a large saucepan, add the onion and garlic and cook for 2-3 minutes, until softened.

2. Add the paprika and cook, stirring, for 2 minutes.

3. Add the chorizo and cook, stirring occasionally, for 4 minutes.

4. Add the red wine and continue cooking and stirring until reduced by half.

5. Add the canned tomatoes and stock and bring to the boil. Reduce to a simmer, then add the potato cubes, pork sausages and chick-peas and cook for a further 20 minutes. At the last minute, throw in the cherry tomatoes.

6. Transfer to serving plates and sprinkle with plenty of chopped parsley. Serve with the buttered paella rice and lemon wedges.

Comments                        add a comment

ive cooked this dish twice now. and if you serve it on a platter with the rice it really has a wow factor. the smell is to die for

Ingredients

2 tbsp Olive oil
1 red onion, sliced
2 garlic clove, chopped
30g Paprika
250g spicy chorizo sausage, coarsely chopped
2 tbsp Red wine
400g tinned chopped tomatoes
200ml fresh chicken stock
1 large baking potato, peeled and cut into 2.5cm cubes
225g cooked pork sausages
410g canned chick peas, rinsed and drained
6 cherry tomatoes
2 good handfuls of chopped parsley

To serve:

cooked, buttered paella rice
lemon wedges

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