Thank you to Tesco for this delicious recipe. See the recipe and buy the ingredients here: https://realfood.tesco.com/recipes/chorizo-and-potato-stew.html
What to do
- Place a large saucepan over a medium heat. Fry the chorizo for 8-10 mins until just crispy, turning once. Add the oil to the pan along with the onion and cook for 5 mins to soften. Stir in the garlic, celery and paprika and cook for 1 min more.
- Add the potatoes to the pan and toss together to get them coated in the flavoured oil. Add the stock pot along with 600ml boiling water, chopped tomatoes, tomato paste and bay leaf. Bring to a simmer and cook for 10 mins. Add the beans to the stew, stir well and cook for another 5 mins. Stir in the greens; cook for 3 mins or until the greens and potatoes are cooked through.
- Remove the stew from the heat and allow to cool for a few mins before spooning into large bowls to serve. Top with chopped parsley, if you like.
What you will need
- 225g pack Tesco Finest Spanish chorizo, sliced into 2cm chunks
- 2 tbsp olive oil
- 1 onion, finely chopped
- 4 garlic cloves, sliced
- 1 celery stick, finely sliced
- 1 tsp smoked paprika
- 1kg (about 6) potatoes, peeled and cut into 3cm chunks (we used Maris Piper)
- 1 red wine stock pot
- 400g tin chopped tomatoes
- 1 tbsp tomato paste
- 1 bay leaf
- 400g tin cannellini beans, drained
- 100g kale or spinach
- 10g flat-leaf parsley, roughly chopped (optional)
