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Chorizo and black pudding stew

Simon Rimmer from Market Kitchen
A meat and lentil stew packed with robust Spanish flavours from Simon Rimmer

Chorizo and black pudding stew

Method

1. Fry the onion, garlic and chilli in a little oil until softened. Push to the side of the pan and tip in the chorizo and morcilla and fry for a few minutes to cook through.

2. Stir all the contents of the pan together and add a good glug of sherry. Cook to bubble away the liquid.

3. Add the lentils, paprika and stock and bring to the boil. Drop in the tomatoes and cook for 5 minutes, or until the skins pop.

4. Stir in the pepper and parsley and season with salt and pepper.

5. Serve in a deep bowl with crusty bread.

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Serves: 4

Prep: 10 min
Cook: 20 min

Ingredients
1 onion, sliced
2 garlic cloves, crushed
1 red chilli, finely chopped
oil, for frying
250g whole chorizo sausage, cut into chunks
250g morcilla, (Spanish black pudding), cut into chunks
good glug of Sherry
400g cooked Puy lentils
2 tbsp smoked paprika
100ml beef stock
250g cherry Tomatoes
1 red pepper, finely sliced
1 generous handful Parsley, chopped
crusty bread, to serve