chorizo and black pudding stew



chorizo and black pudding stew
This is my version of an Asturian Fabada, a hearty,
flavoursome Spanish stew using our chorizo and black
pudding. In Spain they use chorizo and morcilla (a
Spanish blood sausage usually flavoured with spicy
paprika) and white beans but I find this version
equally appealing and packed full of flavour. It’s
quite a filling dish so can be served as a tapas,
starter or main meal but if you eat a large amount
you will definitely require a siesta! Just serve with
crusty bread to mop up the juices and a tomato and
avocado salad or a dish of Padron peppers roasted in a
pan with olive oil and sprinkled with rock salt.
PREP: 15 min
COOK: 30 min
2 tbsp olive oil ( I use Fino olive oil)
2 echalion shallots peeled and chopped
1. Pre heat the oven to 200’C fan.
2. Start by gently cooking the oil and
shallots in a heavy based pan over a low
heat for a 2-3 minutes.
3. Add the garlic and continue to cook until
the shallot is translucent, a further 3
1 ring black pudding peeled and diced
2 x 400g tins chopped tomatoes
3 sprigs fresh thyme leaves
1 tsp dried chilli flakes
1 tsp sea salt
Ground black pepper
4 free range eggs
1 large green chilli sliced thinly
4 garlic cloves peeled and sliced
1 pack Dukeshill cooking chorizo (4 sausages)
peeled and sliced
4. Turn up the heat and add the chorizo,
cooking for 2-3 minutes to crisp up.
Add the black pudding, cook for a further
3 minutes.
6. Turn down the heat and stir in the tinned
tomato, thyme, chilli flakes and seasoning
and simmer for 5 minutes.
7. Transfer to an ovenproof dish.
8. Make 4 depressions in the stew with a
spoon and crack an egg into each, finish
by sprinkling the stew with the sliced
green chilli and popping into the oven for
10 minutes until the egg is just set. You’re
aiming for a runny yolk.
9. Serve with crusty bread and cerveza or
a lovely British pale ale or cider.