Chorizo Stew

This is the recipe that kind of started the whole blogging thing for me. I got asked for this recipe pretty much every time I made it, and putting it up somewhere that people could easily access it seemed like a good plan.This stew is rich, spicey, and Spanish inspired (seems to be a theme on this blog at the moment). It features proper smokey Spanish paprika heavily (the kind that comes in very pretty and brightly coloured tins )which is one of my favourite ingredients. I was told by a Spanish friend that it was just like what her grandmother used to make, which is a pretty good recommendation. It is also a great thing to make for large groups of people. In my previous life in Holland, I lived in a house with a beautifully large dining table, that would happily accomodate 20 or 30 people. This made pot luck dinners a fact of life, and this can easily be upsized to feed 15-20 with minimal effort. It works well with with flageolot or butter beans, or what in Holland were just called white beans (still not entirely sure what they were). Chickpeas are also good. It is lovely served with some creme fraiche and some good  bread to mop up the sauce with.



  • 2 Red Bell peppers
  • 2 Red Onions
  • 100g of Chorizo
  • 1 Clove of garlic
  • 2x 400g tins of either Cannelini beans or chickpeas
  • 2x400g tins of chopped tomato
  • Spanish smoked paprika
  • Balsamic Vinegar
  • Red wine


  • Dice the peppers and onions. Saute the peppers on a low heat for 5 minutes. Add the onions, stir together.
  • Dice the chorizo and add to the peppers and onions.
  • Saute for another 5 minutes
  • Add one tablespoon of balsamic vinegar and one of red wine.
  • Cook until the red wine/vinegar have reached a syrup consistency.
  • Add the tins of beans, and stir.
  • Add the tomatos, and a good whack of paprika (2-3 teaspoons) and stir.
  • Simmer for approximately 30 minutes, or until reduced to a thick consistency.
  • Check seasoning and serve. Serves 4-6 as a main course.

4 thoughts on “Chorizo Stew

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