Recipes
By Miguel
Typical Spanish-style Stew
Ingredients
4 Maestre free-range Chorizo sausages, thickly sliced
100g Maestre Jamon Serrano, diced
100g piece salami, diced
100g piece pancetta, diced
5 garlic cloves, sliced
5 pink eschallots, quartered
1 bunch of thyme, leaves only
2 400g tins chickpeas, drained
100g morcilla, sliced (optional)
1 litre beef stock
1 bunch parsley, chopped
Method
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