Easiest Way to Make Tasty Spanish stew with chorizo and morcilla

Spanish stew with chorizo and morcilla. We have a new face on the channel! Please welcome Omar Allibhoy, a superb Spanish chef, who's brought his incredible recipe for a one pot. Stew is a hearty and perfect for special occasions on a winter day.

Spanish stew with chorizo and morcilla Morcilla is a Spanish blood sausage, popular both as a tapa and as an ingredient in stews. Morcilla, pronounced mor-thee-ya, is generally a thicker sausage Extended family, friends, and neighbors get together in small towns all over to sacrifice their fattened hogs to make chorizo, morcilla, and jamón. This chickpea and spinach stew is based off of the garbanzos con espinacas that I used to make with Chef John Critchley over at Toro in Boston. You can cook Spanish stew with chorizo and morcilla using 15 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Spanish stew with chorizo and morcilla

  1. You need 250 gr of Morcilla or Black Pudding.
  2. Prepare 200 gr of chorizo.
  3. You need 2 of peppers.
  4. Prepare 500 gr of potatoes.
  5. You need 400 gr of cannellini beans.
  6. It’s 1 of chilli.
  7. Prepare 2 of onions.
  8. It’s 2-3 of bay leaves.
  9. Prepare 2 cloves of garlic.
  10. Prepare 100 gr of black olives.
  11. Prepare of Basil.
  12. It’s of Oregano.
  13. Prepare of Rosemary.
  14. You need of Beef Stock.
  15. Prepare 750 ml of water.

It's about as classic a Spanish bar snack as there ever was and you'll find it all over Spain flavored with everything from smoky chorizo and rich morcilla (blood. From the team behind The Great British Bake Off, this Spanish stew has combination of rich chorizo with tender chickpeas and flaky cod and is deliciously spicy. Chickpea stew with morcilla – download this royalty free Stock Photo in seconds. No membership needed. closeup of an earthenware bowl with spanish callos, a typical beef tripe stew with chickpeas, morcilla and chorizo, on a rustic wooden table.

Spanish stew with chorizo and morcilla step by step

  1. Start your preparation with slicing and dicing your onions, peppers and potatoes. The morcilla and chorizo as well..
  2. For this dish I use my large casserole pan. Put some butter and/or olive oil in the pan and add the garlic and Chili. Next goes the onion in until it’s caramelised at which point you can add the peppers..
  3. A few minutes after it’s time for the meat to be added.The meat doesn’t need a long time grilling, so first add the morcilla. In my case I often pick black pudding as in this dish it’ll do the trick just fine and is easier to get to for me. Once it breaks apart it is a good point to add your spices in as well. Add the chorizo and the olives for a few minutes..
  4. At this point add the water and stock. Put in the potatoes and beans and leave it all stewing for 20 to 30 minutes until it all starts thickening and you’ll be ready to serve.

With smoky chorizo, new potatoes, juicy green peppers and a handful of olives this Spanish pork and chorizo stew is bound to please and its really easy too. Pour the passata, tomato puree, vegetable stock and white wine over the. Spanish blood sausage, or morcilla, is a very different beast depending on which part of Spain you find yourself. The most popular morcilla comes from the town of Burgos where the pork blood is mixed with rice, red pepper, salt and onion and put into casings. Medallions of morcilla de Burgos are then.

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