Recipe: Tasty Spanish stew with chorizo and morcilla

Spanish stew with chorizo and morcilla. No membership needed. closeup of an earthenware bowl with spanish callos, a typical beef tripe stew with chickpeas, morcilla and chorizo, on a rustic wooden table. Morcilla is a Spanish blood sausage, popular both as a tapa and as an ingredient in stews. Cut the sausages into chunks and fry them in the pan with a little olive oil, starting with the chorizo.

The chorizo and morcilla combination with the softness of the potatoes make this dish a perfect combination. Shake the pan now and again to thicken the liquid. A typical Spanish fabada recipe includes huge white beans, called fabes, and what I like to call "the holy trinity"- morcilla (blood sausage), chorizo (paprika spiced sausage), and tocino (pork belly). You can have Spanish stew with chorizo and morcilla using 15 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Spanish stew with chorizo and morcilla

1. Prepare 250 gr of Morcilla or Black Pudding.
2. Prepare 200 gr of chorizo.
3. You need 2 of peppers.
4. It's 500 gr of potatoes.
5. Prepare 400 gr of cannellini beans.
6. Prepare 1 of chilli.
7. You need 2 of onions.
8. You need 2-3 of bay leaves.
9. It's 2 cloves of garlic.
10. You need 100 gr of black olives.
11. Prepare of Basil.
12. It's of Oregano.
13. You need of Rosemary.
14. It's of Beef Stock.
15. You need 750 ml of water.

These ingredients are often sold together in one vacuum sealed package, making preparation even easier. Remove from heat and stir in the paprika. Add the mixture to the pot with the tripe. Cut the morcilla into rounds and place in the pot.

Spanish stew with chorizo and morcilla step by step

1. Start your preparation with slicing and dicing your onions, peppers and potatoes. The morcilla and chorizo as well..
2. For this dish I use my large casserole pan. Put some butter and/or olive oil in the pan and add the garlic and Chili. Next goes the onion in until it’s caramelised at which point you can add the peppers..
3. A few minutes after it’s time for the meat to be added.The meat doesn’t need a long time grilling, so first add the morcilla. In my case I often pick black pudding as in this dish it’ll do the trick just fine and is easier to get to for me. Once it breaks apart it is a good point to add your spices in as well. Add the chorizo and the olives for a few minutes..
4. At this point add the water and stock. Put in the potatoes and beans and leave it all stewing for 20 to 30 minutes until it all starts thickening and you’ll be ready to serve.

How to make bean stew with chorizo sausage. Morcilla is a sausage that, like chorizo, is very much a part of the ritual of the "slaughter" or la matanza in Spain. Extended family, friends, and neighbors get together in small towns all over the country to sacrifice their fattened hogs to make chorizo, morcilla, and jamón. Braised pork and chorizo stew When the whether is this cold, nothing better than slow-cooked stews. This rich and beautiful pork and chorizo stew -inspired by Spanish chef and HolaFoodie collaborator José Pizarro- combines two of our favourite meaty ingredients to create a dish which is awesomely full of flavour.