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By Miguel


Typical Spanish-style Stew


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


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

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