Smoky spanish stew
"With its fiery bite and smoky flavours this is an easy version of Asturian ‘strong’ mountain food that I first ate in the Paradors of Spain. It makes a great dish with saffron rice or roast game or in smaller portions as tapas."
View the method
- 8oz Puy lentils
- 1 medium onion, chopped finely
- 8oz chorizo sausage
- 2 pints of water
- 1 tin chopped tomatoes
- 1 tsp dried chilli flakes
- 1 tsp dried mixed herbs
- 2 tsp smoked paprika
- A handful croutons
- 1 Tbsp olive oil
- 1 crushed clove of garlic
- 2 oz smoked bacon, chopped fine
- ½ tsp smoked paprika
- A small bunch of parsley, chopped
Back to ingredients
- Rinse the lentils and place in a saucepan with the onion, whole sausages, and water. Bring to the boil and remove any froth.
- Add the tomatoes, chilli, herbs and smoked paprika. Simmer for 30 minutes or until the lentils are tender.
- Remove from the heat and slice the sausages thinly, returning the slices to the pot. Season to taste.
- To make the crunchy picada topping, grind the croutons into coarse crumbs. Fry the garlic gently, then add the bacon in the oil until crisp and add the further ½ teaspoon of paprika. Mix roughly into the crumb mixture.
- Garnish the stew with the picada of fried crumbs and chopped parsley.