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. Buen provecho.
Chorizo and Black Pudding Stew
My version of a classic Spanish Chorizo and Morcilla stew
- 2 tbsp olive oil
- 2 echalion shallots, peeled and chopped
- 4 garlic cloves, peeled and sliced
- 1 pack Dukeshill cooking chorizo (4 sausages), peeled and sliced
- 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
- Step 1 Pre heat the oven to 220°c/200°c fan.
- Step 2 Start by gently cooking the oil and shallots in a heavy based pan over a low heat for a 2-3 minutes.
- Step 3 Add the garlic and continue to cook until the shallot is translucent, a further 3 minutes.
- Step 4 Turn up the heat and add the chorizo, cooking for 2-3 minutes to crisp up.
- Step 5 Add the black pudding, cook for a further 3 minutes.
- Step 6 Turn down the heat and stir in the tinned tomato, thyme, chilli flakes and seasoning and simmer for 5 minutes.
- Step 7 Transfer to an ovenproof dish.
- Step 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.
- Step 9 Serve with crusty bread and cerveza or a lovely British pale ale or cider.