Speedy Spanish Stew

A healthy weeknight dinner to the rescue.

Feeds 4 – 6


110g cured chorizo, casings removed and chorizo chopped into small cubes

Small drizzle of olive oil

2 medium onions, diced

Salt and pepper

4 large cloves of garlic, minced

2 bay leaves

56oz tinned chopped tomatoes

2 x 400g tins of butter beans, drained and rinsed

2 handfuls Kalamata olives

1 tsp sugar

250g baby spinach

200g feta cheese

Crusty bread to serve


Add the cubed chorizo and a small drizzle of olive oil to a large pot. Turn on the heat to medium and let the chorizo slowly come up to temperature, seeping out its paprika-tinged oil. Fry the chorizo until crisp, then remove with a slotted spoon and set aside.

Tip: Starting the chorizo off in a cold pan allows the fat to come out. If you add the chorizo to a preheated pan, the edges will seal and the fat will stay inside the cured meat.

Add the chopped onion to the chorizo oil along with a pinch of salt and pepper. Cook 5 minutes or so, until softened. Add the minced garlic and bay leaves and cook for a minute or two, then add the tinned tomatoes, beans and olives. Season generously with salt and pepper, and add the sugar for necessary balance. Return the chorizo to the pan and let simmer for 15 – 20 minutes, stirring occasionally.

When it’s had its time, remove the bay leaves and wilt in the spinach. Ladle into bowls and crumble over the feta cheese. Serve with crusty bread.

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