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Typical Spanish-style Stew

Yields4 Servings

Miguel's Typical Spanish-style Stew Recipe

 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)
 1 l beef stock
 1 bunch parsley, chopped

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.


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


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.


Garnish stew with parsley

Nutrition Facts

Servings 4