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...
- Start by sautéing the onions and garlic (covered) until they are soft and transparent.
- Add the sausage to onions and cook for a couple of minutes, just until the sausage releases some its fat. Stir frequently.
- Add the onion/sausage mixture into the slow cooker or casserole. Add the potatoes, chickpeas, thyme and paprika.
- Cover with stock (just enough to cover the mixture). Give it a good stir and cover.
- 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.
- 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)
- Serve hot.
Enjoy!!
R&A
