1 large red onion, chopped
3 garlic cloves, finely chopped
2 small red chillies (more if you want!)
1 Alejandro chorizo barbacoa (cooking chorizo)
1 tin of piquillo peppers
3/4 pint of beef stock
1 jar Navarrico garbanzos (washed in a colander)
2 big pinches El Rey paprika
Plenty of black pepper
Fresh coriander to garnish, finely chopped
PREPARATIONHeat the olive oil in a large heavy-bottom pan. Gently sauté the chopped onions, garlic and chilli with a healthy dose of pepper. When the onions have softened a little, add the chopped chorizo and continue to sauté until cooked through, then add the piquillo peppers. Throw in half a glass of Rioja, and follow with the garbanzos and the paprika. Leave to think for 5 minutes or so. Make 3/4 pint of beef stock and add to the pan with the paprika. Simmer very gently for at least 30 minutes and add the coriander a few minutes before serving. Serve in big bowls with some crusty bread for dipping and mopping up!
A rich chorizo stew like this requires a good hearty Spanish Wine. We recommend our Cuatro Pasos Mencia Bierzo which is the perfect partner to any rustic Spanish food like this!
Enjoy! Jamie x