Best 5 Spicy Spanish Chorizo Stew Recipes

SPICY TOMATO, SEAFOOD, AND CHORIZO STEW

Steps:

• Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat.
• Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.
• Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
• Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.

EASY SPANISH CHICKEN AND CHORIZO STEW RECIPE

Steps:

• Season the chicken thighs liberally with salt and pepper.
• Place a large dutch oven (or heavy pan) over medium-high heat and add the olive oil. When the oil is hot, sear the chicken on all sides until brown (in batches if necessary), about 7-8 minutes total. Transfer to a plate and set aside.
• Return the dutch oven to medium-high heat and add the chorizo. Sear for about 2-3 minutes, until the chorizo is brown and releasing its fat to the pan. Add the onion and bell peppers and saute until softened and translucent (about 5 minutes). Stir frequently to avoid burning.
• Next, add the garlic, thyme, paprika, cumin, and bay leaves. When aromatic (about a minute), add the dry wine and stir to remove anything stuck to the bottom of the pan.
• When the wine has reduced by half, add the chicken stock, tomatoes, and tomato paste to the pan. Stir to combine and then return the chicken to the pan.
• Bring to a boil and then reduce to a simmer. Cover the dutch oven and leave to cook for 50 minutes and until the chicken is cooked through.
• If the sauce is still thin after this time, remove the chicken and increase the heat to medium-high so that the sauce can further reduce.
• Add in the sliced olives, along with the chicken and chorizo (if you removed it). Make sure everything is heated through and serve with rice, potatoes, bread, or salad.

SPICY SPANISH CHORIZO STEW

Steps:

• In a large and deep frying pan, fry the chorizo and ham without any oil.
• After a couple minutes, add the onion, garlic, mushrooms and peppers and cook for another few minutes.
• Then add the tomatoes, water, salt, pepper and paprika.
• Cook for about five minutes.
• Add peas and cook for another couple minutes.
• Roughly chop parsley and throw that inches.
• Make four indentations in the stew and crack the eggs directly into them.
• Now, either cover the pan and cook for about five minutes until the eggs are set or cook the eggs by grilling them in your oven.
• Serve immediately with crusty bread and more parsley on top.

SPANISH CHORIZO

Steps:

• Grind meat and fat separately through the coarse disk and mix together.
• Place in a LARGE bowl.
• Sprinkle remaining ingredients on meat mix thoroughly.
• Cover with plastic wrap and cure in the fridge for 24 hours.
• Remove from fridge and give meat mixture another good stir.
• Prepare casings and stuff with meat.
• Tie off in 4 inch links.
• Hang to dry for 8 weeks.

BUTTER BEAN & CHORIZO STEW

Steps:

• Slice the chorizo and tip into a large saucepan over a medium heat. Fry gently for 5 mins or until starting to turn dark brown. Add the tomatoes and butter beans, bring to the boil, then simmer for 10 mins. Swirl through the pesto, season lightly and ladle into four bowls.