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Chorizo and black pudding stew
- Prep time:
- 10 mins
- Cook time:
- 20 mins
- Serves:
- 4
A meat and lentil stew packed with robust Spanish flavours from Simon Rimmer
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Ingredients
- 1 Onion, sliced
- 2 cloves Garlic, crushed
- 1 red chilli, finely chopped
- oil, for frying
- 250g whole chorizo sausages, cut into chunks
- 250g morcilla, (Spanish black pudding), cut into chunks
- good glug of Sherry
- 400g cookedPuy 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
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.
Comments & Ratings
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Latest Comment
View all comments (5)great recipe that doesn't need much work. Used good quality black pudding, added right at the end so it did not fall apart. Kids loved it too!
Did not enjoy at all, cant remember the last recipe that ended up in the waste bin.
Really hearty and warming - easy too. Delicious!
Really hearty and warming - easy too. Delicious!
One word...... fantastic!! Memories of tapas, yet a full hearty one pot dish yum yum