Monday, 2 August 2010

Chorizo casserole

2 onions, finely chopped
4 large garlic cloves, finely chopped
1 red chilli, finely chopped
2 sweet peppers, cut into chunks
150 g chorizo, sliced
1 tin tomatoes, in rich tomato sauce (or use fresh tomatoes - skinned and diced - if you can get hold of really tasty, sweet ones)
100 ml red wine
freshly ground pepper
olive oil
optionally: Spanish paprika or smoked paprika (the latter has a really strong smokey flavour so be careful)

1. Heat a little olive oil in a heavy saucepan. Add the onions, garlic and chilli and fry for 3-4 minutes until soft.
2. Push the onions, etc. to the side of the pan. Add the sliced chorizo and peppers and keep frying over a low-medium heat until both are starting to brown, stirring regularly.
3. Add the wine and tomatoes, season with pepper and paprika (if used), then turn up the heat. Let it simmer for 5-10 minutes until the sauce has thickened, then move onto the smallest ring of your hob (or switch off the heat) and leave for at least another 15 minutes to allow the flavours to permeate the whole dish.

Serve hot with crusty bread, rice or potatoes.


Optionally add courgette, marrow (as in picture), sun dried/sun blush tomatoes etc. Sauté either with onions and garlic, or brown in a separate pan with a little olive oil and add with the tinned tomatoes.

For larger quantities, it's best to fry the chorizo separately in a non-stick pan without adding oil. Remove when brown leaving some of the oil that's cooked out of the chorizo in the pan to fry the peppers. Both are then added to the onion/chili/garlic mix. From here proceed with step 3.

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