Spaniards cannot be rivaled when it comes to stews, and this recipe with added chorizo is no exception.
Ingredients for two people
| 5 g | vegetable stock |
| 2 tbs | olive oil |
| 1 | red onion, finely chopped |
| 2 | garlic, crushed |
| 1 | red capsicum, sliced & chopped |
| 1 tbs | smoked paprika |
| 1 tin | diced tomatoes |
| 300 g | chorizo sausages, sliced diagonally |
| 150 g | couscous (optional) |
| 1 | lemon, zested & juiced |
| 3 tbs | parsley, finely chopped |
Hellofresh recipe
For the stew
Start by dissolving your vegetable stock. Dissolve every 10g of stock dissolve into 750ml of boiling water (10g:750ml). Heat the olive oil in a pot or casserole dish over medium-high heat. Add the onion and half the garlic and sauté for 2 minutes. Add the red capsicum and sauté for a further 3 minutes, add the smoked paprika and cook for 1 minute. Add the vegetable stock and the diced tomatoes and bring to a boil. Reduce the heat down to a gentle simmer and leave to bubble away for 20 minutes. Taste and adjust seasoning with salt and pepper along the way.
For the chorizo
Heat some oil in a small pan over medium-high heat. Add the sliced chorizo and cook for 2-3 minutes on each side or until the chorizo is nice and crispy brown. At about the 10 minute mark for the stew, add the charred chorizo to allow those smokey flavours amalgamate.
For the couscous
Place the couscous in a bowl and boil some water (the water has to be double the amount of your couscous so e.g. 300ml of water for 150g of couscous). Pour the water over the couscous, stir with a fork, and then cover the bowl tightly with glad wrap and leave to sit for 5 minutes. Remove the cling wrap and fluff the couscous with a fork.
For the gremolata
Place your parsley leaves, lemon zest, and the remaining garlic on a chopping board and bunch everything together. Chop the parsley, lemon zest, and garlic together very finely until they are well combined.
To serve
Divide the couscous between bowls and spoon over the chorizo Spanish stew. Serve with the fresh gremolata on top along with a squeeze of lemon juice. Enjoy!
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