Salamancan Longaniza Stew (Cocido de longaniza salmantina)

Our love for chorizo, salami, embutidos (Spanish for salami)  and charcuterie certainly does not go unnoticed in our blog. In this a recipe we used a longaniza de Salamanca (a type of salami from the spanish region of Salamanca). It is a bit hard to come by as we get it directly from Spain :) You can always use a good smoked chorizo. Very easy to prepare this stew's secret is basically to slow cook it. We used a slow cooker but if you do not have one, just put in a casserole and put into the oven. Another tip if using a slow cooker is to parboil (cook them in boiling water for a few minutes) the potatoes so they cook well. We served it with saffron rice but you can serve it with whatever pleases you :) So give it a go, you will need...

• 300g longaniza de Salamanca (or a good smoked chorizo), sliced
• 2 small onions, thinly sliced
• 1 clove garlic, finely chopped
• 2 medium potatoes, diced (parboiled if using a slow cooker)
• 1 medium sweet potato, diced (parboiled if using a slow cooker)
• 1 tin chickpeas, drained
• 1 level tablespoon dried thyme
• 1 level tablespoon smoked paprika
• Vegetable or chicken stock
• Olive oil for frying the onions
• 1 tablespoon of cornflour dissolved in 200ml water, for thickening (optional)

How to...

1. Start by sautéing the onions and garlic (covered) until they are soft and transparent.
2. Add the sausage to onions and cook for a couple of minutes, just until the sausage releases some its fat. Stir frequently.
3. Add the onion/sausage mixture into the slow cooker or casserole. Add the potatoes, chickpeas, thyme and paprika.
4. Cover with stock (just enough to cover the mixture). Give it a good stir and cover.
5. If using a slow cooker, switch it on low for 8 hours. If using a casserole, put into a preheated oven (200°C) for 2 or 3 hours.
6. If when ready the stew needs thickening,  stir the cornflour/water mixture into the stew and bring to the boil again (by leaving it to cook for another few minutes)
7. Serve hot.

Enjoy!!

R&A