Hearty chorizo sausage stew recipe
Ingredients
- 1 tbsp olive oil
- 200g pack cooking chorizo sausages
- 1 onion, chopped
- 1 clove garlic, finely chopped
- 1 red pepper, deseeded and chopped
- 200g baby new potatoes, halved
- 500g carton passata
- 250ml red wine
- handful of pitted black olives
- handful of flat leaf parsley
- crusty bread, to serve
Each serving contains
- Energy
- 1450kJ 347.0kcal
- Fat
- 19g
- Saturates
- 19g
- Salt
- 3.5g
- Sugars
- 23g
of the Reference intake
Carbohydrate 5.9gProtein 13.8gFibre 3.6g
Method
- Heat the oil in a large pan and cook chorizo sausages in batches, until browned. Remove from the pan with a slotted spoon. Once cooled, slice into 1cm pieces and leave to the side.
- Add the onion, garlic, peppers and potatoes to the pan and cook for 5 minutes, stirring and scraping up any sticky bits at the bottom of the pan. Stir in the red wine and passata and cook for 2 minutes, before returning the chorizo to the pan.
- Bring just to the boil, turn down to bubbling and cook for 15 - 20 minutes, stirring occasionally or until the potatoes are cooked thorough. Season to taste and add a sprinkling of parsley and black olives. Serve with crusty bread.
- See more Spanish recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.
