I already blogged the Thermomix version of this Spanish Lentil Soup/Stew (Lentejas) recipe a few years ago (find it here). It’s such a lovely dish. Simple yet comforting. Here it is now in Instant Pot Spanish Lentil Soup (Lentejas) recipe format!…
This is one of the myriad of recipes you can cook after pressure cooking a whole chicken in the Instant Pot. Find the method for pressure cooking whole chicken first here.
Then, after making Chicken Stock as per that delicious recipe. You can keep the stock and some of the meat (or just the stock and none of the meat) to make this Instant Pot Soup with Greens, Beans, Potatoes and Chorizo.
If you fancy the idea of this recipe but are not a meat eater and wish it didn’t have the chorizo or the chicken stock, how about making it vegetarian or vegan by preparing my Vegetable Stock Paste and cooking this soup with 1 litre of water, 3 tablespoons of my vegetable stock paste, 1 tsp of paprika and omitting the chorizo, keep the potatoes, the greens and the beans….
Cooking gammon in the Instant Pot is easy, painless and, above all, tasty. Instant Pot ham though is not great for my waist line as I seem to snack on it all day (particularly good dipped in Quirky Cooking’s BBQ Sauce if you haven’t glazed it!). In my defence, it’s really, really nice and well, it’s there in the fridge, all I have to do is pinch a bit.
There are two ways of cooking Instant Pot ham, all details here….
You know I love chorizo, right? I also love using up ingredients, a bit of thriftiness and not throwing much away. A Cheesy Chorizo Crustless Quiche like this one, which comes with Thermomix and conventional instructions, is quick to make.
A crustless quiche can also use up a lot of what you may have in the fridge and is very versatile as you can add the ingredients you fancy….
There are dishes that just take you back to your childhood, this is one of them, probably for any Spaniard. Lentejas are a classic of any Spanish household, it’s a Spanish Lentil Stew with, of course, chorizo (you wouldn’t expect any less from this blog, would you?)….
|With linguine / Con linguine|
*Pasta al limón con chorizo y langostinos: en español más abajo* It’s no secret that I love chorizo, you can even say that I am a bit chorizo obsessed. No, seriously, you can, I give you permission! I also love seafood and my Thermomix so it was only a matter of time before I published a recipe like this Thermomix Lemony Chorizo and Prawn Pasta.
For a gluten free version, this will work really well with quinoa.
By the way, if you still don’t know what on earth a Thermomix is, this post
will tell you all about it. If you live in the UK and you already have a
Thermomix or are considering buying one, I run the fantastic Thermomix Owners UK Facebook group. Come join the Thermie chat and, while at it, find me on Instagram (I do go on about it a lot on there).
– 1 big garlic clove or 2 normal sized ones
– Half a big onion or one small one
– 1 small red chilli (optional, I used chilli olives so I didn’t use it this time)
– A chorizo sausage (you can use spicy if not adding chilli, quartered lengthways and then cubed), you can add more chorizo if you are going to use 2 tomato tins
– Large handful of raw king prawns, more if using 2 tomato tins
– 1 x 400g tin of chopped tomatoes (2 if for more than 2 people), if you can get your hands on good fresh tomatoes, even better
– Juice of a lemon
– A few sliced olives
– Handful of fresh coriander
– Extra virgin olive oil
– Black pepper
– Linguine or spelt spaghetti (or whichever pasta takes your fancy, long pasta works really well), 150 g and two tins of tomatoes will serve 4 people
1. Put plenty of water to boil.
2. Add garlic, onion and chilli (if using) to bowl: 5 seconds, speed 5.
3. Add the chorizo and small drizzle of extra virgin olive oil: 100ºC, 5 minutes, speed 1.
4. Add prawns and lemon juice: Varoma, 3 minutes, REVERSE, soft speed (gentle stir, the spoon symbol).
5. Add chopped tomatoes (if they are very liquidy, place them in a sieve or the inner basket over a bowl first, if using two tins only sieve one tin) and a few twists of the black pepper mill: Varoma, 15 minutes, REVERSE, soft speed (spoon symbol).
6. Add the pasta to the boiling water so that it finishes cooking at the same time as the sauce.
7. Half way through add the coriander and half the olives (saving some for decoration if you want). When the sauce is ready, add the cooked pasta to the Thermie bowl and mix well with the spatula. It’s ready to serve, enjoy!!
Pasta al limón con chorizo y langostinos
Para 2 o 4 personas, si añadís 3 latas de tomate triturado en total y coceis más pasta, os dará para 6
|With spelt spaghetti / Con espaguetis de espelta|
– 1 diente de ajo grande o 2 normales
– Media cebolla (si es grande) o una pequeña
– Una guindilla roja pequeña (opcional, si se usa chorizo picante no hace falta)
– Un chorizo (se puede utilizar picante pero mejor no utilizar chorizo picante y guindilla, una cosa o la otra), se puede añadir un poco más si se van a utilizar dos latas de tomate
– Un buen puñado de langostinos grandes congelados, ya sean cocidos o crudos, si los teneis frescos aun mejor. También quedará rico con gambas o camarones pelados.
– 1 lata de tomate triturado de 400g (2 latas si es para más de dos personas), si teneis tomates frescos aun mejor
– Zumo de un limón
– Un puñado de aceitunas en rodajas
– Un puñado de cilantro fresco
– Aceite de oliva virgen extra
– Pimienta negra
– Linguine normales o espagueti de espelta (o la pasta que os apetezca), 150 g de linguine con la salsa preparada con 2 botes de tomate dan para 4 personas.
1. Ponemos abundante agua a hervir para la pasta
2. Añadimos el ajo, la cebolla y la guindilla (si se va a utilizar) en el vaso: 5 segundos, velocidad 5.
3. Añadimos el chorizo y un poquitín de AOVE: 100ºC, 5 minutos, velocidad 1.
4. Añadimos los langostinos y el zumo de limón: Varoma, 3 minutos, GIRO A LA IZQUIERDA, velocidad cuchara.
5. Añadimos el tomate (si hay mucho líquido en las latas lo colamos primero y nos hacemos un zumito de tomate o un bloody mary) y un par de giros del molinillo de pimienta negra: Varoma, 15 minutos, GIRO A LA IZQUIERDA, velocidad cuchara.
6. Añadimos la pasta al agua hirviendo para que acabe a la vez que la salsa.
7. Cuando hayan pasado 7 minutos y medio añadimos el cilantro fresco y las aceitunas (nos guardamos unas cuantas rodajitas para decorar). Cuando la salsa esté lista, añadimos la pasta cocida a la Thermomix, con la ayuda de la espátula mezclamos bien y listo.
|With spelt spaghetti / Con espaguetis de espelta|
*Receta de Cogollos de lechuga con anchoas en español más abajo*
This Little gem lettuce with anchovies recipe is so easy that I shouldn’t even call it a recipe, if you look a the recipe I posted just before this one, it’s brilliant to serve as a side dish or as a tapas dish, try them with Chorizo and hummus pita pockets so that you have my special ingredient below ready made.
You can increase the number of lettuces and tins of anchovies as much as you want, making it fabulous for a party or when you have lots of people round and want to make something easy.
– 1 little gem lettuce, leaves separated, washed well and dried with a clean towel or in the salad spinner
– 1 tin of anchovies
– The juices of cooked chorizo (see the Chorizo and hummus pita pockets recipe for cooking instructions)
Distribute the clean lettuce leaves on a pretty (or practical) plate, place one or two anchovies on top of each one, drizzle with a bit of the oil left in the tin and then drizzle with the juices left in the frying pan after cooking the chorizo.
Have you seen my Easy Guide to Spanish Tapas?
Esta receta de Cogollos de lechuga con anchoas es tan fácil que ni la debería llamar receta. Mi truco es añadir la salsita que deja el chorizo frito así que está riquísima como acompañamiento del Pita con chorizo y humus que ya os deja ese juguito listo.
El número de lechugas y latas de anchoa se pueden aumentar ad infinitum, perfecto para fiestas o cuando teneis a un montón de gente en casa y necesitais algo fácil que está listo en dos minutos.
Cogollos de lechuga con anchoas
– 1 cogollos de lechuga, con las hojas separadas, bien lavadas y secadas
– 1 lata de anchoas
– Jugo de chorizo frito (en la receta de Pita con chorizo y humus teneis el modo de freírlo)
Distribuir las hojas de lechuga limpias y secas en una fuente, colocar una o dos anchoas sobre cada hoja, rociar con un poquito del aceite de la lata de anchoas y luego con la salsita que ha dejado el chorizo.
*Receta de Pita con humus y chorizo en español más abajo*
I love a quick dinner or lunch, the easier the better. I first made these on a day when husband was
doing some DIY, we were hungry and there wasn’t that much in the fridge. However, in this house there is always chorizo in the fridge (whatever the state of everything else). Well, you may have heard of my chorizo obsession already, no? Hummus and pita are fantastic combination, hummus and chorizo go fantastically together so I couldn’t believe this hadn’t occurred to me before.
– 1 chorizo sausage per person (more or less, preferably cooking chorizo), in half cm slices or so
– A good dash of red wine (white wine, beer or Worcestershire sauce also work well but), this is optional.
– 1 pita bread per person
– Hummus, 1 tub will probably be enough for quite a few people, or of course you can make your own hummus (just come back and tell how you make it as so far I haven’t got it right).
1. Heat a dry frying pan over a medium-high heat, once it is hot add the chorizo and fry it for a while, until it’s “golden”, giving it a good stir or shake regularly. If you are using wine, beer or Worcestershire sauce add it about 3-4 minutes in, when the chorizo starts getting its lovely “golden crust” and let it bubble to reduce into a lovely sauce.
|You want the chorizo to from this…|
|…to this (excuse the bad photo quality, we are working on better kitchen lighting|
2. Lightly warm the pita (I do it in the toaster), you don’t want it too hot or you will burn your fingers when you cut it in half and open the pocket up. Fill it first with hummus and then with chorizo slices, if you’re feeling naughty drizzle the inside with a bit of the chorizo juices left in your frying pan.
Serve with Spanish flair (and perhaps a salad).
Bocadillo de pan de pita con humus y chorizo
– 1 chorizo por persona, cortado en rodajitas de medio centímetro
– Un buen chorrito de vino tinto (vino blanco, cerveza o salsa Perrins), opcional
– 1 pan de pita por persona
1. Calentar una sartén a fuego medio-alto, freír el chorizo. Cuando esté doradito, añadir el vino, la cerveza o la salsa Perrins, dejar que se evapore.
2. Calentar el pan de pita, no demasiado porque al cortarlo por la mitad para rellenarlo os podeis quemar los dedos. Rellenarlo de humus, añadir las rodajitas de chorizo y hasta un poquito de la salsita que os queda en la sartén (o atacadla armados de un buen trozo de pan).
A disfrutar. Bueno, ya me contareis si os gusta.
Hello! It has been so long since I last blogged that I would rather not look at the date of my last post. Work has been extremely busy this year which I have to confess makes me very happy but I miss my little blog. I keep jotting and drafting recipes but I never seem to have the time to finish them or make sure the photos are good enough and, as I don’t like to hit publish until I am happy with the post, the
blog doesn’t get updated and then I find myself missing it.
I also find myself losing the recipes I wrote down on the back of envelopes, tiny bits of paper and random notebooks because, let’s face it, they are not the most reliable method of record keeping. If I don’t write down what they were for, I sometimes even forget and have to remind myself from the ingredients I wrote down.
So, here we go, this is me letting go of “it doesn’t look good enough” and instead remembering that I am likely to forget my creations if I don’t write them on here.
It’s Autumn in the UK now and at this time of the year I could easily survive on soups. I also love roast chicken, not only do we get to have a fantastic roast dinner (English style) but we get to have lots of leftovers and then I can make chicken stock which means I can then make a nice caldo or a delicious pasta soup.
Caldo is typical from my area of Spain (Galicia), it is traditionally made with grelos, berzas or nabizas. The closest thing I have found here in the UK is kale but, to be honest, good grelos are not even easy to find in the rest of Spain, they are a little Galician luxury which is amazing for such a basic vegetable. Every week at home there would be a huge pot (no, really they are huge) boiling meat, vegetables, etc. at home to make stock, a lot of the stock would be frozen to make sopas de fideos for nice quick dinners.
This recipe takes you straight from roast chicken leftovers to stock to caldo or broth with even extra caldo to keep for a pasta soup or to use in your recipes (or freeze). Even better, when you finish you can start again with the other half of the chicken.
If you have a larger family you can add an extra chorizo sausage in the basket and steam carrots and potatoes in the Varoma for a filling meal.
If you don’t like kale but you like leek, replace it with leek, just not too much. Leek is also really nice steamed in the Varoma. Of course you could use spinach but that is not a traditional caldo option!
You can cook this ahead by a day or two, it’s actually even nicer when the flavours develop.
Thermomix Caldo (Spanish Chicken Broth with Kale, Chickpeas and Chorizo)
Preparation time: 5 minutes
Cooking time: 1 hour and a half
- Half a roast chicken carcass or bones, this is my favourite roast chicken recipe: Maple Glazed chicken with sesame seeds
- 1 onion
- 1-2 carrots (use 2 if they are not too big, cut in chunks). You could also add tomatoes.
- Handful of coriander
- 2 bay leaves (or 1 if you have a large leave)
- 1500 g water (I actually measured one litre and a half with a measuring jug)
- 1 chorizo sausage (whole but peeled)
- A nice bunch of kale (washed), see comment above to substitute this with leek if you don’t like kale
- 1 tin of chickpeas (rinsed and drained, you could also use butter beans, or cannellini)
1. Start by removing any bits of meat left on the bone, you can make Spanish bechamel croquetas with them) or add them to the finished caldo (or both!). Place the bones in the inner basket.
2. Place the onion, the carrots and the coriander in the Thermomix bowl: 15 seconds, speed 5. Push down any bits that may have flown up the walls.
3. Place the basket with the bones inside the bowl, place the bay leaves on top and fill with the water (1 litre and a half): 45 minutes, 100ºC, speed 2.5.
4. Top up with 250 g more water (hot if you can): 15 minutes, 100ºC, speed 2.5. This is me trying to be thrifty and get us much stock as I can. You can skip this step if you want.
5. Place the chorizo sausage in the basket: 15 minutes, 100ºC, speed 2.5.
6. Take out the basket and place it on top of a bowl big enough so that the liquid doesn’t go anywhere other than inside it, reserve the chorizo, and press down on the bones to remove as much liquid as you can. Discard the bones and add the liquid you just extracted back to the TMX bowl.
7. Place the basket inside the TMX bowl again, add the chorizo and fit as much kale as you can in it (but not too much), top up with water (imagine where the II mark is) and add a pinch of salt: 15 minutes, 100ºC, speed 2.5. If you are adding carrots and potatoes to the Varoma, this is the moment to do it. Make sure they are cut in bite size chunks, not too small but not too big.
8. Add the rinsed chickpeas, top with water so that they are just covered: 10 minutes, 100ºC, speed 2.5. Make sure the chickpeas are nice and tender, mine were.
9. Tip the basket into a big bowl (or a Thermoserver if you are lucky enough to have one) and add enough of the stock to cover it, slice the chorizo and it’s all ready to serve in big steamy bowls. I like my caldo quite thick and not too watery. You should be left with lots of stock, if you have cooked extra you will need it, otherwise save it for a pasta soup or for cooking (fancy a chorizo risotto?).
Note: You can bulk this up with some pasta soup (little stars or orzo), you can then call it “sopicaldo”. Or, for a gluten free alternative, add cooked quinoa, I like to cook my quinoa, after soaking and rinsing it well (even if the packet doesn’t say so) in the Thermomix in vegetable or chicken stock, I just follow the same recipe as for white rice.
My poor country of origin isn’t doing fantastically at the moment, the
Spanish economy is suffering, a lot. However the Spanish gastronomy is
thriving more than ever. Fifteen years ago when I arrived to the UK to
do my masters degree it was absolutely impossible to find any Spanish
products in English supermarkets so for years after that I came back to
the UK with a suitcase loaded with goodies (remember those days when you
could get away with carrying 32kg in one big suitcase and no one would
say anything about per kilo surcharges?).
Things have got a lot
easier since then (not thanks to low-cost airlines), gradually and a
tad slowly standard-quality Spanish products started hitting the
supermarket shelves, with slightly higher quality items hitting deli
shelves. However, it’s all still a bit lacking. Prices for the good
stuff are still expensive and delivery charges prohibitive.
little while ago a company called Grey’s Fine Foods contacted me to send
me a hamper of their goods to review. From the name to the packaging,
to a Spaniard this company screams old British charm.
But inside I found a selection of Spanish products that complemented
each other rather well. We had our wedding anniversary coming up so I
saved them for a special meal. Here is my opinion (well, and husband’s) of each of the items I
Wine: López Cristóbal Roble 2012, Ribera del Duero, £11.90 per bottle
I know that outside of Spain wine equates Rioja but there are many other wine producing regions in Spain and Ribera del Duero is one of them. Fresh and light this is the perfect summer wine. It is priced more expensive than I tend to buy wine though, unless the name of that wine is Albariño, it would be a bottle for a special treat.
Villadiego Semi-cured Manchego cheese, £4.25 per 250 g
Milder than husband would like it, this semi-cured was just perfect for me and paired up rather deliciously with the anchovies included in the box.
Cantábrico Anchovies £3.50 per tin
Mr Tapas is a huge anchovy fan, I believe he discovered this love during his first trip to Spain with me but he was a bit disappointed by these. They are juicier and meatier than regular anchovies but about £2.75 more expensive. I reckon I would buy them for a special occasion but I agree they are a bit pricey for normal use.
Montanegra Ibérico Ham 100g / £5.50 per 100 g
This was really good and lasted a few days, you need good crusty bread for this and, if you want a decadent breakfast: good crusty bread slightly toasted drizzled with good extra virgin olive oil, finely chopped garlic, ripe tomatoes sliced open and their juice rubbed over the bread and this ham (preferably with an orange juice, fresh or not from concentrate, and good, non-instant, coffee). Breakfast of Spanish champions.
Fuenroble olive oil £10.95 per 500 ml bottle
Forget about dipping bread in your olive oil, grab a small spoon and taste a few drops. This cold pressed EVOO is strong and peppery, perfect for summer salads.
Martínez Somalo Barbecue Chorizo £4.50 per pack
This was the absolute star of the parcel. We would regularly have this chorizo in our fridge. We used it for, I believe, 3 meals in total so it is really good value for money, as well as much better quality than your standard cooking chorizo that you can get from UK supermarkets. For our Tapas anniversary we fried it in red wine and it went great with…
Querida Carmen Paella £12.50
Although the whole world believes paella to be “the” Spanish dish, it actually comes from just one of the 17 regions of Spain and I didn’t grow up in that region. I grew up in the land of fresh seafood though. I had never ever cooked paella and this was a really easy way of doing it. I think next time I would add a bit of white wine when cooking it and definitely add the chorizo while cooking it, after frying it in red wine, it acquired a fabulous depth of taste when mixed with the chorizo and, mainly, its juices. However, with the price it has I would think twice about buying it but I am fully aware that, was I to cook it from scratch with good quality ingredients, it would probably cost a small fortune.
As we ate this Spanish assortment husband and I were chatting about it (with a few interruptions from LittleT). This selection, as it is, is perfect for busy people who want to eat well (and by that I mean what is considered gourmet food), have guests and fancy something easy yet striking that is conducive to a good chat or (in my opinion) a British man who wants to impress a date.
I *may* have noticed that Grey’s Fine Foods also does whole legs of ham, husband and I had one at our wedding and you can’t imagine how successful it was and with a certain 40th birthday coming up in just over a month…
The best part: they offer free delivery for orders over £50. Also free if you live in North Yorkshire and can collect from them. If you don’t live in the UK, feel free to drop them an email to ask how much delivery would be to your chosen location.
Would I buy myself with my hard-earned money from Grey’s Fine Foods? Definitely. Their selection of products is rather good, I am a sucker for free delivery and, well, I am Spanish after all. I need a flavour fix here and there (not to mention that chorizo is a staple in this household).
Disclosure: Grey’s Fine Foods sent the Tapas family a box full of Spanish goodies free of charge for the purpose of this review. All reviews are 100% honest (and perhaps a tiny bit feisty).
*En español más abajo / Spanish version further down*
I have been playing with this dish for a while and tonight I finally got the perfect Creamy chorizo pasta recipe for the Thermomix. The best part: it’s cooked from start to finish in the Thermomix.
I had a clean kitchen before the Thermomix’s final beep.
When I first got my Thermomix I discovered a wealth of Australian websites and Facebook pages with TM31 recipes where the acronym EDC kept on coming up. At first I had no idea what it was, until I asked. It stands for Every Day Cookbook, the book that is delivered with the Thermomix as standard down under. Then I kept on hearing about a creamy salami and courgette recipe on it that people raved about, a kind soul passed me the recipe and yes it is good but, as my friend Amanda put it, I cheated on chorizo!
Husband also complained about the salami. What? No chorizo? So I started playing with the recipe but chorizo releases its juices differently to salami and so I had to totally adapt it.
This is the perfect mid-week dish, also perfect for those nights when you want something tasty but are short on time and/or energy. I don’t tend to cook many creamy sauces but this one is just so delicious.
*Edited 22-11-2013 to let you all know that it works with milk too, making it lighter. I have amended the recipe below too and based on an adaptation by the lovely Joanne (see her comment further down) I have also now added a carrot (for those extra hidden vegetables)*
If you are wondering what a Thermomix is, come this way.
Creamy Chorizo Pasta with the Thermomix
Serves 3-4 (it really depends on their appetite)
Ready in 35 minutes
– 1/2 to 1 onion
– 1 or 2 garlic cloves
– Fresh coriander, to taste really. You can also use parsley (dried or fresh)
– 1 carrot in chunks (optional)
– 1/2 to 1 red pepper (what down under they call red capsicum)
– 110 g courgette in chunks (i.e. zucchini), I like to peel courgette
– 100 g chorizo, quartered lengthways and then sliced in approx half centimetre chunks. Buy WHOLE SAUSAGES, not the thinly sliced type of
– 20 g extra virgin olive oil
– Half a measuring cup of red wine (optional)
– 400 g tinned tomatoes
– 300 g water (it doesn’t have to be hot)
– 200 g whole milk
– 1 tsp vegetable stock (I use powdered)
– Salt and black pepper
– 250 g fettuccine or linguine (in the TM5 you can add 300 g linguine)
Chopping board and knife for vegetables, chopping board and knife for raw meat, Thermomix TM31, spatula.
1. Add the onion, garlic, coriander and carrot (if adding) to the Thermomix bowl: 5 seconds, speed 7.
2. Add the red pepper and courgette: 3 seconds, speed 5.
3. Add the chorizo and 20 g olive oil: 5 minutes, Varoma (TM5 120ºC), speed 1. If your chorizo is quite soft it may be a good idea to use reverse for the rest of the recipe. If using red wine, add it once the chorizo has been cooking for about 2 minutes, while the Thermomix keeps running.
4. Add the tomatoes: 5 minutes, Varoma (TM5 120ºC), speed 1.
5. Add the water (300 g), whole milk (200 g), 1 tsp vegetable stock, salt and black pepper to taste (don’t add too much salt): 10 minutes, 100º, speed 1.
6. Add the fettuccine or your choice of pasta: 10 minutes (but start with the minutes stated in your pack and add 2-3 more minutes when it finishes, if necessary), 100º, REVERSE, soft speed (I prefer to call it spoon speed to be honest). Add pepper towards the end if you want.
Serve (immediately) with Spanish flair.
Tip: If, after serving, you have pasta left in the Thermomix, make sure you transfer it to a bowl, container to eat the next day, etc. straight away. It will be easier to get it out while it’s still nice, warm and creamy.
It can be reheated and eaten the next day (if you have any left!), it makes a lovely quick lunch. Ah the advantages of working from home.
Pasta cremosa con chorizo
Hace algún tiempo empecé a oír hablar de una receta del libro australiano de la Thermomix, Fettuccine cremosos con salami y calabacín, que tiene mucho éxito. Me picó la curiosidad y tuve la gran suerte de que me la pasaron, la probé y nos gustó en casa. Pero mi marido se quejó de la falta de chorizo.
Así que he ido adaptando la receta y hoy por fin quedó perfecta. Os la dejo por si os apetece probarla. Y, si la probais, ya sabeis: volved a contarme qué tal os salió y de paso si cambiasteis algo que me encanta saber qué cambios haceis.
– 1/2-1 cebolla
– 1-2 dientes de ajo
– Cilantro o perejil fresco, al gusto
– 1 zanahoria en trozos (opcional)
– 1/2-1 pimiento rojo
– 110 g calabacín (pelado y en trozos)
– 100 g chorizo, en rodajitas
– 20 g AOVE
– Medio cubilete, de la Thermomix, de vino tinto (opcional)
– 400 g tomates de lata
– 300 g de agua (no hace falta que esté caliente)
– 200 g de leche entera
– 1 cucharadita de caldo de verduras (yo lo uso en polvo)
– Sal y pimienta negra
– 250 g fettuccine (se puede usar 250 g de linguine)
Tabla de cortar y cuchillo para hortalizas, tabla de cortar y cuchillo para carne cruda, Thermomix TM31, espátula.
1. Pon la cebolla, el ajo, el cilantro y la zanahoria en el vaso de la Thermomix: 5 segundos, velocidad 7.
2. Añade el pimiento rojo y el calabacín: 3 segundos, velocidad 5.
3. Añade el chorizo y 20 g de aceite de oliva: 5 minutos, Varoma (TM5 120ºC), velocidad 1. Si el chorizo es bastante blando, conviene poner el giro a la izquierda para el resto de la receta. Si te apetece echarle vino tinto, levanta el cubilete y échalo cuando el chorizo lleve unos 2 minutos, sin parar la Thermomix.
4. Agrega el tomate: 5 minutos, Varoma (TM5 120ºC) , velocidad 1.
5. Añade el agua (300 g), la leche (200 g), la cucharadita de caldo de verduras, la sal y la pimienta negra (al gusto, no añadiremos mucha sal de todas formas): 10 minutos, 100º, velocidad 1.
6. Añade el fettucine o la pasta que hayas elegido, utilizando una espátula para incorporarla bien al líquido: 10 minutos (pero empieza por programar los minutos que indique el paquete y añade 2-3 minutos si es necesario), 100º, GIRO A LA IZQUIERDA, velocidad cuchara. Se puede añadir un poco de pimienta molida hacia el final.
CONSEJO: Si sobra pasta después de servirla lo mejor es pasarla a un recipiente cuanto antes.
*You will find the non-Thermomix version of this recipe here*
Okay, so this may not be a classic to you (yet) but I grew up eating chorizo pasta, in fact every Wednesday growing up I would eat lunch at my grandma’s house and I would always ask for Macarrones con chorizo, but I already told you that story here a while ago). To me (and every other Spaniard) this is a classic of Spanish “cuisine” (I write inverted commas as I am not sure anything I cook can be classified under that term).
It took several failed (ok, totally edible but not the exact same flavour) to get this chorizo pasta ready and I had to write it down so that I don’t forget the timings for next time and what better place to have the recipe written somewhere safe that I actually remember than my own blog.
This is a quick, delicious recipe for the whole family and of one those cupboard meals that you can prepare any time (I know I do).
Update: Recipe amended on 23-1-2014, less steps and no olive oil as the chorizo melts nicely.
If you don’t have a Thermomix, you will find my non-Thermomix version here.
- 150/200g onion
- 2 cloves garlic
- 100 g chorizo (peeled and cubed or sliced to the size you want, I tend to make the most of it by quartering it first lengthways and then slicing)
- 3 tins chopped tomatoes (400 g each, 2 drained, one whole), you can use 2 tins if there’s only 2 or 3 of you and don’t want leftovers
- Oregano or mixed herbs to taste (I added probably about 1 teaspoon and a bit more for luck)
- Pinch of salt (not much the chorizo will give it plenty of taste)
- A couple of twists of the pepper mill
- Tomato purée
Cooked pasta. Preferably something with grooves or holes (I’m full of technical terms today eh!), like penne or twists, so that the tomato sauce can flood them with its wonderful taste. You can also serve it over sweet potatoes washed and halved and steamed in the Varoma while the sauce cooks. Or make sweet potato spaghetti and place them in the Varoma on top of your Thermie for the last 3-5 minutes of the sauce’s cooking time. The sweet-savoury contrast is really good.
Grated cheese such as parmesan (parmiggiano reggiano) or even cheddar.
TM31, chopping board for vegetables, chopping board for raw meat, a Spanish style appetite.
- Place the onion and garlic in the Thermomix bowl: 5 seconds, speed 5 (or 7 seconds, speed 5 if you like it chopped smaller).
- Add the cubed chorizo: 7 minutes, Varoma, speed 1 (if your chorizo is quite soft use reverse, soft speed instead).
- Add the chopped tomatoes (I removed the liquid of 2 of the tins and left 1 with all its contents). In total I had 960 g, pinch of salt, oregano, mixed herbs and a couple of squirts of tomato purée: 100º, 30 minutes, reverse, spoon speed. Cover with the basket (not the measuring cup).
- (Optional and depends on how hungry you are) Preheat the grill or oven, make sure the pasta is very much al dente, mix it well with the sauce, spread it on an oven dish, grate lots of cheese on top, dot it with some butter and into the grill or oven it goes until it’s all goldeny on top (I don’t always have the time or the will for this last step and it is just as gorgeous without it).
Otherwise just serve with grated cheese and make sure you read on for tips and tricks.
|With pasta twists and grated parmesan cheese|
Hint: Make yourself a tomato juice with the liquid you removed from the
chopped tomatoes while you wait… or a bloody Mary of course. It’s
totally up to you just don’t forget about the pasta.
In fact, try to time the pasta so that it is cooked by the time the Thermomix finishes the sauce or after. It won’t do the sauce any harm to wait for the pasta to be ready, just keep it warm. Always remember: keep the sauce waiting, not the pasta. The chorizo will keep infusing it with its taste while it’s warm, the pasta will just get soft.
Tip: You can add sugar but I don’t, it’s all in the diversity of varying taste buds throughout the world and the fact that I avoid adding extra sugar to food.
Trick: Next time, at the same time as the chorizo add a good dash of red wine for a more intense flavour and, of course, drink the wine while nibbling on some Spanish olives while waiting for it to be ready.
I have been meaning to write this post for a while as I would like to start a surreptitious campaign to bring fideos to the UK. Fideos can be defined as extremely short and thin spaghetti (well, the ones I like are thin). You can make lovely soups with them and one hugely popular soup is the Spanish recipe this post is for: sopa de fideos (pasta soup).
This is a really simple recipe, in fact if you have good homemade chicken or vegetable stock at home you can just add the fideos and, within five minutes, you could be ready to sit down to steaming hot comforting soup, spoon in hand. My mother always has stock in the fridge or in the freezer precisely for this purpose.
It should always be cooked the moment you want to eat, that’s when it tastes best and it takes so little time to prepare that it is totally feasible. This is the soup you eat when you’re cold and need warming up, when you don’t feel so well, when you need cheering up… Ok, by you I mean me but let me tell you, that cup of tea that the British fix everything with…this is my Spanish-style cup of tea. And, yes, being me it includes chorizo (you didn’t expect anything else, did you?).
Now, I like my pasta soups to be very thick, without too much liquid
(otherwise I call them consommés and I’m done with it), so make sure you adapt it to
your taste (don’t panic, it’s easy to do). Fideos are designed for soups so they get soak in the stock in a delicious way.
|What I like to see in my cupboard|
Fideos are not easy to find in the UK. In Tesco you can find Lubella Filini no. 2 (a Polish brand), but they’re number 2 (hence much thicker and they don’t soak in the lovely flavours like my absolute favourite: Gallo no. 0 (it has to be, it’s the only fideo brand I’ve been able to find in the UK, there are other brands in Spain of course). You can find the Gallo brand in the Spanish London supermarket R Garcia and Sons (you can order online or pop in for a visit). I’m pretty sure my husband has bought them from the La Plaza Deli in Portobello too. Of course, try any local Spanish shops or market stalls you may pass on your travels and, should you see a Portuguese shop, ask for their pasta soup range, even if they don’t have fideos, you will find tiny pasta dots, stars or teardrops that tend to be really good and work rather well.
Substitutes: De Cecco Stellette nº75 (I’ve seen them in Waitrose), Orzo pasta (I get it from Waitrose and I have seen it in selected Tescos), Tesco’s Farfalline, Lubella’s Filini. You could also break vermicelli into short length cut-at-home fideos.
Sopa de fideos a la Feisty Tapas
- 1 litre of stock or however much you fancy having (I have to warn you that it is addictive so you will be going back for more).
- 1 chicken stock cube if using water (I use Kallo), depending on the amount of water you may need more or less stock.
- 250 g approx of fideos or substitute pasta (how I calculate is by checking the resistance of the pasta against the wooden spoon when stirring straight after adding them, if there’s a bit of resistance, that’s about right, if it stirs too easily, it needs more).
- 1 carrot (quartered lengthways and then sliced not too finely and not too thickly so that it cooks quickly).
- 25-50 g chorizo, peeled and “pierced” a couple of times with a fork (I tend to use either half a sausage or a whole one) peeled and (as you may know from previous posts I tend to use Tesco’s Cooking Chorizo nowadays, I should tell them that, shouldn’t I? That failing, get the Revilla’s Chorizo de Pueblo. If you’re really lucky ask your local Spanish shop/stockist/market stall).
1 medium pan, 1 chopping board for vegetables, one chopping board for hot food
- Place the water in a medium pan, when it’s boiling add the chicken stock and carrots. Let it bubble away.
- After a couple of minutes add the chorizo.
- When the carrots start feeling tender (it will only take a few minutes), add the fideos or pasta soup. Follow the pack instructions. If using number 0 fideos, try not to let them overcook, they are best al dente. Make sure you stir once in a while.
- If using fideos remove the chorizo and, with the help of a fork and a knife so not to burn your fingers, chop it (you know my method, cut lengthways first and then slice away) before you put them in, if using pasta that takes a bit longer to cook, you can leave the chorizo a bit longer.
HINT: Should it be too thick, add more stock. Should it be too watery, just make sure you make it thicker when serving it by removing some of the extra liquid. See? I told you it was easy. If you don’t eat it all straight away, make sure you remove it from the heat and leave the lid either off or only half covering the pan so that the pasta doesn’t go too soft.
TIP: When immediate comfort is required, skip the carrots, add the chorizo and stock cube (if not using your own stock) when the water starts to boil and add the fideos or similar pasta for soup. In 5-10 minutes, depending on the type of pasta you could have a fantastic warming and comforting soup.
EXTRA TIP: You can also make a sopicaldo by chopping any leftover chicken and vegetables you may have.
YET ANOTHER TIP: Try making it with quinoa for a gluten free version, in that case make sure the chorizo is gluten free too (many tend to be but I am of the “you never know” persuasion).
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*You will find the non-Thermomix version of this recipe here*
Ever since I got the Thermomix this summer I have been keen to adapt this Chorizo and red pepper risotto recipe so that I don’t have to keep remembering to add water to the rice as it cooks (I can be a bit forgetful and end up setting alarms on my phone to alert me every few minutes, although I sometimes even forget to do that). With a toddler and a risotto in the house I also cook in fear that LittleT may wake up and the whole thing may end up rather burnt.
I finally dared to try it in the Thermomix a couple of days ago and it turned out rather well. I think a good risotto will always have to be made with love, time and a ladle over the hob but this is a very close hands-free option! If you would like to give the conventional method (pan, ladle and hob), you will find my recipe here.
Anyone more experienced than me at making risottos in the Thermomix is most welcome to give any feedback. I did a lot of research before daring to take the plunge and did warn husband, as I sat down to enjoy my 17 minutes on the sofa, that there was always the possibility that we would end up ordering pizza. I was actually surprised that it turned out well.
Chorizo and red pepper risotto
Ingredients (serves 3 in this house, or 2 with enough leftovers for lunch for me and toddler dinner the next day, if you serve it with a salad and bread it will serve 4-5 I’m sure)
- 1 onion (100/120 g) (in chunks)
- 2 cloves of garlic (peeled)
- 1 red pepper (stem and seeds removed and in chunks)
- 25 g olive oil
- 100 g chorizo, skin removed (for those of you in the UK, I use 2 sausages of Tesco’s cooking chorizo). I quarter it lengthways first and then slice it, it makes the most of the chorizo, reducing how much of it you have to use and giving the dish lots of flavour. Thriftier and healthier in one go. I tried once chopping it in the Thermomix and it didn’t work so I recommend cubing it by hand.
- 300 g Arborio risotto rice (lovely reader Anna has tried it successfully with 400 g and just added a bit extra of all the other ingredients with the below liquid weight)
- 800 g water or chicken stock (1100 g of liquid if using 400 g of rice)
- Chicken stock cube (I use Kallo). This is if you’re not using your own homemade stock.
- Handful of fresh parsley or coriander or a teaspoon of dried mixed herbs (optional, don’t worry if you realise at the last minute that you haven’t got any at home). If using fresh herbs you can chop them in the Thermomix at the start.
- Salt and pepper to season (bear in mind that you’ll need little salt)
- Parmesan (I tend to just grate it over the plates once I’ve dished out but you could grate it in the Thermomix before starting).
Thermomix TM 31, chopping board for vegetables, chopping board for meat. I think that’s it.
- Chop the onion 5 seconds at speed 5.
- Add the pepper and garlic and chop 2 seconds at speed 5.
- Add the oil, sautée: Varoma (120ºC for TM5), 5 minutes, speed 1.
- Add the chorizo: Varoma (120ºC for TM5, 2 minutes, speed 1 (if your chorizo is quite crumbly do this on reverse).
- Add the rice: Varoma (120ºC for TM5), 1 minute, speed 2 (keep it on reverse if you used reverse in step 2).
- Add the water and the chicken stock cube (no need to add salt, the chorizo and stock provide enough): Varoma (120ºC for TM5), 18 minutes, reverse, spoon speed. I didn’t use herbs this time but I would add them in the last minute of cooking along with some salt and pepper but this time I didn’t use any salt at all and just twisted the pepper mill after I had dished up.
- I tend to add the parmesan once it’s on the plate (we all like different amounts of cheese at home anyway), apparently the authentic way of doing it is by adding the cheese at the end and letting it rest for a while… but just think of the washing up!
TIP: Some of my readers like to add a bowl with a few fresh spinach leaves, pour the risotto over them once it’s cooked and mix them in.
Serve with Spanish flair and by grating parmesan on top. ¡A la mesa!
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*This is the conventional version of this risotto, for the Thermomix version click here*
I first discovered this Chorizo and red pepper risotto recipe this time last year, I had never cooked risotto in my life and chorizo seemed the right place to start. It’s (Mostly) Yummy Mummy‘s recipe and, as you can see in the comments on her post I first tried it in February this year. Well, I can tell you I have cooked it a fair few times ever since then and it is one dish that my husband loves.
What I like the most about this recipe is that these are ingredients that we tend to always have at home, meaning that I can prepare a delicious dish that we all love when I have no idea what else to cook.
Sarah aka (Mostly) Yummy Mummy is a lovely lady with a fantastic blog (make sure you check it out), I have also met her offline and can tell you she is just as lovely as she writes. A lot shier than I had imagined she would be, then again she probably wasn’t expecting this Spaniard to be so excited to meet her.
I have tweaked the recipe a bit to suit our taste over time so you may want to take a look at Sarah’s original recipe too.
For those of you who are Thermomix users, you can find the Thermomix version here.
Chorizo and red pepper risotto
Serves: two adults and one kid or 2 adults and leftovers for a work at home adult the next day (you may well feed a family of 4 with this at your household though!)
Adapted from: (Mostly) Yummy Mummy’s original recipe
- 1 onion
- 2 cloves of garlic (finely chopped)
- 1 red pepper (stem and seeds removed, cubed)
- 100 g chorizo (I use 2 sausages of Tesco’s cooking chorizo). I quarter it lengthways first and then slice it, it makes the most of the chorizo, reducing how much of it you have to use and giving the dish lots of flavour. Thriftier and healthier in one go.
- 300 g Arborio risotto rice
- 1 litre hot chicken stock approx. (I use Kallo stock cubes or my own chicken stock if I have any ready)
- Olive oil (1tbsp approx)
- Handful of fresh parsley or coriander or a tsp of dried mixed herbs (optional, don’t worry if you realise at the last minute that you haven’t got any at home)
- Salt and pepper to season (bear in mind that you’ll need little salt)
- Parmesan cheese (grated)
1 chopping board for vegetables, 1 chopping board for meat and a large pan, 1 ladle, 1 wooden spoon.
- Gently fry the onion, garlic and red pepper until soft in olive oil in a large pan until soft.
- Add the chorizo to the pan and fry gently stirring every once in a while for the oils to be released.
- Next add the rice, stirring continuously for a couple of minutes to mix well and coat it in the chorizo oils. Try not to let it stick but it’s not the end of the world if it does (there are no Michelin stars being awarded today so don’t panic!).
- Add the stock a little at a time, a ladle at a time regularly o a ladle and a half if you want to go a bit faster (if you’re like me it helps to set the phone alarm to remind you every 3-5 minutes). Keep adding more stock as the
rice absorbs the liquid. After about 20 minutes and a litre
of stock it should be cooked, with a lovely creamy yet firm texture.
- Stir in the herbs, if you’re using them (it works well without them too) and add salt and pepper to taste. Try it before adding the salt though as it’s often the case that, thanks to the chorizo and the stock, this dish has plenty of flavour.
- Serve with Spanish flair and freshly grated parmesan and a twist of the pepper mill.
Tip: Next time try adding a splash (an a half) of red wine when you’re frying the chorizo, it gives it an irresistible depth of flavour and, since you had to open the bottle, you can drink a glass of vino tinto with your dinner.
If you’re new to the Feisty Tapas blog (¡hola!) and would like to find out more about me, come this way.
This is one recipe I have been wanting to share for ages. I love chorizo, it is one of my favourite ingredients. This is based on my grandma’s recipe, when I started cooking (or trying to) many years ago I asked her for three recipes: her chorizo pasta, her meat with olives and her “arroz con leche” (the Spanish version of the British rice pudding). Let’s just say that the woman could cook and not only good food but for hordes of people as it was never just her and my grandad for lunch or dinner around their kitchen table (one of the favourite spaces of my childhood).
When I don’t have access to a Spanish shop I buy Tesco’s cooking chorizo
(in fact there’s always some of it in our fridge), you could also try
Revilla Chorizo de Pueblo Puchero which you can find easily in
Sainsbury’s or Waitrose.
Thermomix version here.
Feel free to use more chorizo if you really like it or are making a bigger batch.
You can also use less chorizo if you want to be a bit healthier, yesterday I only used one and a half sausages of the Tesco cooking chorizo (I usually use two) and it turned out really tasty.
For the pasta: it will work with any type of pasta of course but the classic is with penne, you basically need a pasta shape with crevices where the tomato sauce can work its way in and fill them with flavour. Last night I made it with fusilli as you can see from the photos.
Spanish kids love this dish, my half Spanish-half English kid loves it so, if your kids like pasta, they’ll probably like it too!
Serves: 2-3 people.
Pasta with chorizo in a tomato sauce
- 100 g of chorizo
- 1 onion, chopped finely
- 1 clove of garlic, chopped finely (optional)
- Pasta such as penne or fusilli (the amount you would usually cook for yourself or your household)
- 2 tins of chopped tomatoes (400 g each), add more tins as you need if cooking for more people
- Mixed herbs
- Salt and pepper
- Parmesan cheese to grate on top (optional), it’s really tasty without it too if you want to save the calories.
- Olive oil.
- Two large pans
- Two chopping boards, one for the onion and garlic and one for the chorizo
- A colander
- A healthy appetite
1. Fry the onion and garlic in a little olive oil over a gentle heat so that it sweats. Stirring occasionally.
2. Slice the chorizo in the meantime. To add extra flavour I half the chorizo sausage lengthways first and then cut into slices, you could even quarter it lengthways and then slice it. Or you could slice the sausage to end up with nice round slices. The choice is yours.
3. Add the chorizo to the pan and increase the heat a bit, give it a good stir, let all the juices mix with the onion.
4. Add the two tins of chopped tomatoes (I mean the contents of the tins, of course!) and give it a good stir. Try not to let them boil. Add the herbs, some salt and pepper and a pinch of sugar (the sugar only if you think it will need it, I personall don’t tend to add sugar). Let it simmer for at least half an hour, stirring occasionally. You will know when the consistency is right.
5. Cook the pasta according to the instructions on the packet. Drain (but not too much) and add to the sauce, stirring really well so that the sauce coats the pasta. Always listen to Jamie Oliver on this one and keep some of the magic liquid that is the water where the pasta boiled, just in case.
6. (Optional) If you have lots of time in your hands, put the grill on, spread it on an oven dish, add grated cheese all over the top, add a few knobs of butter and stick it in for 10 minutes or so until golden and crusty on top. You’ll thank me for it!
Serve with Spanish flair in individual plates or put it on the table so that everyone can help themselves, grate parmesan on top.
¡A la mesa!
NOTE: Once you are used to this basic recipe, adapt it to your taste with perhaps just oregano as a herb, or with fresh herbs from your garden that you think will go well, play with it.
BRILLIANT TIP: After adding the chorizo and giving it a good stir, add some red wine and let it bubble before adding the chopped tomatoes and turning the heat down to simmer. This gives the sauce a deeper flavour.
A lot of people visit this blog thinking food because of the name and, although the obviously fantastic content drags them in and they keep on coming back (yes, I’m feeling sarcastically modest today), I just thought I might as well have a section dedicated to the thing that brought them here and to show the sheer simplicity of the tapas world.
Tapas are easy, rewarding and, to be blatantly honest, you don’t even need good weather for them, just set the mood as you wish and off you go. From a picnic in the park, the garden, the riverside, the kitchen table or your living room floor, as long as you have the right ingredients (good produce, lovely people and good conversation) you are off to a rather good start.
Dot these around a table, if it’s a large table create two or more bowls/plates of each and place them at different ends where everyone can reach because you don’t serve tapas onto your plate, you get your fork or spoon and eat, eat, eat.
Tapas are a laid-back affair, they should bring laughter, joy, good conversation and a sense of being on holiday and feeling relaxed.
So, here you go, the lazy guide to tapas of the feisty variety. If you try any of them, make sure you come back soon to tell me and everyone all about it.
Let’s start with some easy ideas stolen from my Spanish Mothers’ Day post as well as a couple of updates.
– Fill a bowl with olives (you know, from that olive bar you have been eyeing up).
|What’s usually left of the chorizo in red wine, i.e. nothing|
– Slice some thick chunks of chorizo sausage and fry them first on their
own to release some juices and then add some red wine and let it
bubble. Make sure you peel the chorizo first, at least that is the way I
prefer it, I don’t like nasty surprises.
– Make croquetas, delicious béchamel-based bites, how about Porcini Croquetas, sounds good, eh? They are heavenly!
– Get or make pita bread and make the most of the chorizo with these: Hummus and chorizo pita pockets.
– Buy a tin/jar or two of anchovies and place them in pretty bowls or get a bit fancy and make these Little Gem Lettuce with Anchovies which are perfect if you have just made the chorizo above.
– Buy some manchego or idiazábal or any other Spanish cheeses that you can find, that’s a couple more dishes sorted. In fact, get a few cocktail sticks, dice the cheese, roll an anchovy on top, you are sorted for another platter. you can also do the same but topping it with the chorizo (it’s a fantastic combination).
– Get nice crusty bread (to dip in the chorizo’s lovely wine sauce and to put the anchovies on), for instance.
– Buy some Spanish meats: jamón serrano or ibérico, chorizo, lomo, salchichón, fuet. Whatever you can get your hands on.
– Make a Spanish potato omelette (tortilla de patatas), easy peasy with your Thermomix.
– Buy a few tins or jars of sardines, lay them over sliced boiled
potatoes, some people add raw onion to it. It will depend on how well
your tummy and breath deal with that.
– A sliced Crustless Quiche in the Thermomix is really easy and tasty and perfect with a salad, keep reading for salad ideas.
– Make a mixed salad: buy a prepared bag, empty it in a bowl with some
cherry tomatoes, cheese (cheddar, feta, whatever you have handy), tuna, olives, sliced onion, boiled egg…
anything goes where salad is concerned. My favourite homemade dressing
is: a garlic clove stamped on bluntly with the hand a few times, good
extra virgin olive oil, sherry vinegar and grain mustard, put it in one
of those handy bottles for making salad dressings or in a jar, cover and
shake really well. Adapt the measurements to your liking, whether you
like more the flavour of vinegar, of good olive oil or of mustard.
– While we are on the subject of salads, how about a nice Mixed potato salad with feta, coriander and chilli? Easy peasy in the Thermomix.
– Well, since you already bought a whole bunch of potatoes, how about the Spanish classic Patatas Bravas? Here
you have my recipe for the Thermomix. I use boiled potatoes to keep it
slightly healthier but the original way is to use cubed potatoes fried
in olive oil.
– Garlic and serrano ham mushrooms make a great tapa, increase all the ingredients proportionally to cater for the hordes or make a small plate just for yourself, you can have tapas on your own too!
– Padrón peppers, here you can find my post on how to cook them.
|Cannellini beans with chorizo: perfect quick lunch in front of PC|
– Is the weather getting you down? Do you need a hot dish? Open a can or two of cannellini beans, slice some chorizo and get some mixed herbs (or fresh herbs of your choice if you’re going to the shop). Dry fry the chorizo for a few minutes, it will release lovely oil, add the beans, simmer for a few minutes so that they warm up and serve. I sometimes add chopped fresh tomato to this one and sometimes chopped tomato from a can. This one is perfect comfort food for a quick lunch.
– Spanish Lentil Stew (Lentejas) with its paprika flavours is another perfect candidate for the cooler weather.
– Finally, get a good Spanish wine, a good Tempranillo if you fancy red wine or Albariño if you are more in the mood for a dry white wine. Or a beer, see if you can get your hands on a few Estrella Galicia.
You don’t have to do all of these, they are just suggestions for you to mix&match.
Lay it on the table really nicely and serve with Spanish flair.
A few words that may come in handy: a la mesa (basically short
for come on you lot I have just slaved over a hot stove for hours and I
need you all to sit down and tell me that you like it).
And yes, this is how we eat at the Tapas household quite often, I love that my husband has taken so well to it.
Lots of Feisty Tapas love,
PS – No shiny sombreros allowed (they’re Mexican!).
When I was little I would leave my favourite ingredients of any meal, namely chorizo and olives, to one side of my plate in order to savour them properly at the end. During the week I would go to school from 9:00 to 13:15 and from 16:45 to 18:45 so in between there was time to go home for lunch. But every Wednesday I would have lunch at my grandparents place and every Wednesday we ate the same two courses in my honour: Macarrones con chorizo and Carne con aceitunas. Every week my uncle Juan would sit at the table in the chair next to mine and, knowing me well, he would eat the chorizo or olives that I left to one side to make me mad and, boy, would I get mad!
With time my tastebuds developed and I learnt that, if certain ingredients belong in a recipe, there probably is a reason for it and I should make a point of eating them all together. Now I’m a mummy it’s eat when you can and always with the certainty that the moment the food hits the plate baby will invariably wake up/whinge/need a nappy change, so it’s eat fast or else eat cold.
Throughout the years my search for good chorizo in the UK has progressed quite nicely, it basically went from not finding any and having to fly back from Spain with vacuum-packed chorizo stashed in my suitcase every time I visited the family to finding basic Revilla Chorizo de Puchero to the great find that is a place in London that stocks the proper stuff. In fact I have never been to this paradise (other than in my dreams), it was Mr Tapas who discovered it a couple of weeks ago and returned home triumphantly bearing remarkably well-chosen goodies and especially proud of the “chorizo gallego” he had managed to find. He was proud of the fact that it was gallego (i.e. from Galicia) because that is the region I come from and therefore the region of Spain we most visit.
When we found out he was going to start working in Portobello, one of the first things I said was: “I’ve heard there is a Spanish supermarket there!”. I meant R García and Sons but instead he found a place called La Plaza and he came home with some of my favourite things in the whole wide world: sliced lomo, sliced chorizo (both sweet and hot), cooking chorizo sausages, white asparagus and (yay!) proper pasta for Fideuá (I had been using macaroni but every time I prepared a Fideuá I complained about macaroni not being quite the right pasta for it).
Everything was fantastic quality, the cold meats were pretty much packed how I would expect them to be wrapped in a charcutería in Spain and the prices were very similar to what we would have paid in any English supermarket, in fact I am convinced that we got more quantity for the same price. I shall report further once I visit it in person.
If you can’t get to London, Revilla’s Chorizo de Pueblo (Puchero) is good to have in the cupboard as it lasts quite a while and it’s fantastic for quick sopas de fideos (soups with filini pasta), potajes (potages) or indeed pucheros. They are basically (pardon the pun) perfect for a quick bowl of comfort food. I have found it in Waitrose and in Sainsburys in the past.
For something more special, Tesco’s cooking chorizo sausages are actually rather good too.
Some of my faux pas have included buying Waitrose’s Chorizo-style sausages (the clue was in the name) and trying to make a lentil stew with them. Waitrose was also a source of disappointment at Christmas when Mr Tapas bought some chorizo and jamón ibérico which tasted mainly of the plastic it was packed in, having worked out the price per slice we were rather outraged. Don’t get the wrong idea, I love Waitrose and have bought plenty of excellent quality ingredients there in the past but it failed us in this department.
I think La Plaza will remain my preferred supplier of chorizo for now.
Have you discovered any good places to buy good chorizo, either sliced or for cooking?