Slow Cooked - Spanish Chorizo Stew

by Andrew Barrow, Posted Jan 23rd 2006 @ 1:40PM

chorizo and paprika

I guess I had better get started if this stew is going to be cooked by the time my guests arrive! (It has just gone 6 in the evening).

As per normal - where there is inevitably some disaster or other - I can't locate the original recipe I was going to use. I have a chorizo, tins of chopped tomato, onion, garlic, smoked paprika powder, stewing steak, potatoes... but forgot to buy a pepper (bell pepper) or a bottle of red plonk to go in with the beef stock. Did get some parsley for the garnish though! Hopeless really, at shopping... even with a list.

The other day I popped into Panzers Deli near Lords Cricket Ground in London (I was there for a New Zealand Wine Tasting, not the cricket) and spotted uncooked chorizo (this is unusual as I have only seen the pre-cooked version in the UK) although it doesn't look that different from the ready-to-eat. No idea how long it takes to cook but it is going in the pot with softened onions,some garlic and the paprika, all after the steak has been browned. Then the wet stuff.

Today's slashfood mini theme is slow cooking with three hours the minimum. So I will let this lot simmer gently for a couple of hours before adding the potatoes which should give plenty of time for the wine to breathe - a gutsy red from La Mancha - one item I didn't forget to buy!

[Photo Andrew Barrow]

Filed Under: Ingredients, Methods
Tags: beef, chorizo, dinner, europe, food and drink, food porn, FoodAndDrink, FoodPorn, slow food, SlowFood, stew