Recipe: Appetizing Spanish stew with chorizo and morcilla

Spanish stew with chorizo and morcilla. I hope you enjoy this spicy Chorizo Steamed Clams recipe! Morcilla is a Spanish blood sausage, popular both as a tapa and as an ingredient in stews. Morcilla, pronounced mor-thee-ya, is generally a thicker sausage Extended family, friends, and neighbors get together in small towns all over to sacrifice their fattened hogs to make chorizo, morcilla, and jamón.

Spice up your stew with chorizo and stir in some cannellini beans for a super dinner on a budget. Braised lentils with spicy chorizo sausage kicked up with red wine and Spanish spices and served with crusty bread with melted Manchego cheese is the ultimate winter comfort When I started to make this dish, I was craving something with lentils and chorizo. I didn't want a stew nor did I want soup. 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. You need of Morcilla or Black Pudding.
2. Prepare of chorizo.
3. It's of peppers.
4. It's of potatoes.
5. Prepare of cannellini beans.
6. Prepare of chilli.
7. It's of onions.
8. Prepare of bay leaves.
9. It's of garlic.
10. You need of black olives.
11. Prepare of Basil.
12. You need of Oregano.
13. It's of Rosemary.
14. You need of Beef Stock.
15. Prepare of water.

With smoky chorizo, new potatoes, juicy green peppers and a handful of olives this Spanish pork and chorizo stew is bound to please and its really easy too. Spanish blood sausage, or morcilla, is a very different beast depending on which part of Spain you find yourself. The most popular morcilla comes from the town of Burgos where the pork blood is mixed with rice, red pepper, salt and onion and put into casings. Medallions of morcilla de Burgos are then.

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.

Spanish chorizo is usually cured or smoked and wrapped in a casing. In fact, I have yet to find raw Spanish chorizo in the USA. Spanish chorizo is dense and fatty, similar to salami, with a much bolder flavor. It has a wonderfully rustic texture and tug when you bite into it. I would easily choose chorizo over bacon when using as an ingredient to flavour or spice things up, this Spanish sausage just gives a ton of complex flavours comparing to the basic smokey bacon flavour.