This week has been surprisingly chilly, so this evening I wanted to cuddle up with a nice bowl of stew. It’s Sunday after a very busy week at work and a day trip to London yesterday so we had limited ingredients in the fridge, but it turned out delicious. It’s based around a goulash but is not what you would call authentic so going to call it ‘paprika and chorizo stew.’
For this you will need: chorizo (I used approx six inches – fner fner) cut into small slices, one red pepper, two red onions, two cloves of garlic, one and a half sticks of celery, one large carrot, and I used a bag of new potatoes that were going off a bit. I also added: brown sugar, vegetable stock cubes, fennel, paprika and parsely, salt and pepper.
1. Chop the chorizo and fry on a low heat in a small puddle of oil until the oil increases and goes red.
2. Remove the chorizo and set aside for a while (try not to pick at the chorizo, very moreish.)
3. Turn up the heat in the pan and add the two sliced onions and the garlic. I sliced them long and thin. I added a teaspoon of soft brown sugar to speed up the process.
4. After about ten minutes I added the pepper and celery. I sprinkled in a pinch of dried fennel seeds and added a spoon ful of sweet paprika and a spoonful of spicy paprika (I’m sure whatever paprika you use will be fine) and a spoonful of dried parsley. I would have used fresh if I had it to hand but I didn’t.
5. I let that fry for a minute or two and then tipped in my sliced carrot and potato, seasoned with salt and pepper and then added a vegetable stock cube and about a pint of water.
6. Cook for approx 15 minutes, or until the carrots and potato are soft enough for you.
Then eat :D If I’d had some I would have loved to have serve this with sour cream and a lovely crusty roll. You could also have it with cheesy, sour cream or plain dumplings or as a side dish to belly pork and peas.