Servings: Portions
Spanish Stew with Chorizo
Delightful and delicious Spanish-inspired stew with lamb, tomatoes, bell peppers, and chorizo sausages.
Ingredients
- 400 gram Diced lamb Approximately 2 x 2 cm. It can be from shoulder or round.
- 13.5 gram Olive Oil
- Salt
- Pepper
- 1 pcs. Onion
- 4 cloves Garlic
- 2 pcs. Red bell pepper
- 1 pcs. Carrots One large. Use more if they are small
- 13.5 gram Olive Oil
- 30 gram Tomato Puree
- 200 gram Red Wine
- 50 gram Port
- 2 cans Chopped Tomatoes Or 700 grams passata
- 4.6 gram Smoked paprika
- 10.8 gram Paprika
- 1.15 gram Cayenne Pepper
- 1.3 gram Chili Powder
- 100 gram Chorizo Approximately
- Spices Salt, pepper,
Instructions
- Heat a large sauté pan and add the oil when it is very hot.
- Brown the meat by searing it well on at least 2 sides.
- Season it with salt and pepper.
- In the meantime, chop the garlic, onion, red bell pepper, and carrots to your desired size.
- Take the meat out of the pan and place it in a small bowl.
- Add oil to the pan again and sauté the vegetables for 5 minutes over medium heat.
- Add tomato paste and let it cook for 2 minutes.
- Then add port wine and red wine and let it simmer for 10 minutes.
- Next, add chopped tomatoes/passata, smoked paprika, chili, cayenne pepper, and paprika and put the lid on.
- Reduce the heat and let it simmer for 1.5 hours.
- Cut the chorizo sausage into smaller pieces and add them to the pot, letting it simmer for at least 30 minutes.
- Season the sauce to taste with lemon juice, salt, pepper, sugar, and vinegar.
- For example, serve the dish with polenta.
