Typical Spanish-style Stew

Category

Yields4 Servings

 4 Maestre free-range Chorizo sausages, thickly sliced
 100 g Maestre Jamon Serrano, diced
 100 g piece salami, diced
 100 g piece pancetta, diced
 5 garlic cloves, sliced
 5 pink eschallots, quartered
 1 bunch of thyme, leaves only
 2 400g tins chickpeas, drained
 100 g morcilla, sliced (optional)
 2 l beef stock
 1 bunch parsley, chopped

1

Heat a large saucepan. Add chorizo, jamon, salami and pancetta. Cook, stirring occasionally, over a medium heat for about 10 minutes or until lightly browned and the fat in the meat has started to break down.

2

Add garlic, eschallots and thyme. Cook, stirring occasionally, for about 10 minutes or until eschallots are very soft.

3

Stir in chickpeas and morcilla. Cook, stirring occasionally, for 5 minutes so chickpeas can absorb flavours from meat and thyme. Sir in stock. Bring to a boil. Simmer, for about 1 hour or until slightly thickened.

4

Garnish stew with parsley

Ingredients

 4 Maestre free-range Chorizo sausages, thickly sliced
 100 g Maestre Jamon Serrano, diced
 100 g piece salami, diced
 100 g piece pancetta, diced
 5 garlic cloves, sliced
 5 pink eschallots, quartered
 1 bunch of thyme, leaves only
 2 400g tins chickpeas, drained
 100 g morcilla, sliced (optional)
 2 l beef stock
 1 bunch parsley, chopped

Directions

1

Heat a large saucepan. Add chorizo, jamon, salami and pancetta. Cook, stirring occasionally, over a medium heat for about 10 minutes or until lightly browned and the fat in the meat has started to break down.

2

Add garlic, eschallots and thyme. Cook, stirring occasionally, for about 10 minutes or until eschallots are very soft.

3

Stir in chickpeas and morcilla. Cook, stirring occasionally, for 5 minutes so chickpeas can absorb flavours from meat and thyme. Sir in stock. Bring to a boil. Simmer, for about 1 hour or until slightly thickened.

4

Garnish stew with parsley

Typical Spanish-style Stew