Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, spanish stew with chorizo and morcilla. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
A bold meat and bean stew originating in the Asturias mountains in the north. Looking through several recipes online, including BBC Good Food and Delicious I found a few variants, mainly around the number of meats involved. In addition to chorizo and morcilla (mainstays) some also contained lamb shoulder, ham hock, pork loin and bacon.
Spanish stew with chorizo and morcilla is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Spanish stew with chorizo and morcilla is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have spanish stew with chorizo and morcilla using 15 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Spanish stew with chorizo and morcilla:
- Get 250 gr Morcilla or Black Pudding
- Prepare 200 gr chorizo
- Get 2 peppers
- Make ready 500 gr potatoes
- Make ready 400 gr cannellini beans
- Get 1 chilli
- Take 2 onions
- Get 2-3 bay leaves
- Take 2 cloves garlic
- Get 100 gr black olives
- Prepare Basil
- Prepare Oregano
- Prepare Rosemary
- Get Beef Stock
- Get 750 ml water
Chorizo, morcilla and white bean stew recipe. If you cannot get Spanish morcilla, English black pudding would be fine, or just use more chorizo if you don't fancy any kind of blood sausage. 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.
Steps to make Spanish stew with chorizo and morcilla:
- Start your preparation with slicing and dicing your onions, peppers and potatoes. The morcilla and chorizo as well.
- For this dish I use my large casserole pan. Put some butter and/or olive oil in the pan and add the garlic and Chili. Next goes the onion in until it’s caramelised at which point you can add the peppers.
- A few minutes after it’s time for the meat to be added.The meat doesn’t need a long time grilling, so first add the morcilla. In my case I often pick black pudding as in this dish it’ll do the trick just fine and is easier to get to for me. Once it breaks apart it is a good point to add your spices in as well. Add the chorizo and the olives for a few minutes.
- At this point add the water and stock. Put in the potatoes and beans and leave it all stewing for 20 to 30 minutes until it all starts thickening and you’ll be ready to serve
This smoky bean stew from Asturias is made with the large, white and extra-buttery fabes (beans) cultivated in this region, which are cooked with the triumvirate of Spanish stew meats: chorizo (smoked in this part of Spain), morcilla (blood sausage) and a hunk of cured Spanish ham or bacon with the accompanying salt pork fat. Fabada Asturiana is a hearty stew from the mountains of Asturias in northern Spain. Its main ingredients are white Asturian butter beans (fabes), spicy sausage (chorizo), black pudding (morcilla) and a chunk of salty pork belly. How to make bean stew with chorizo sausage. Morcilla, pronounced mor-SEE-yah or mor-THEE-yah, is a Spanish blood sausage that is popular throughout the country, both as a tapa and as an ingredient in other dishes.
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