This Spanish Style Stew is a must for anyone who loves garlic, chorizo and big bold Spanish flavours. Serve with mashed potato and kale for an easy but hearty, warming dinner. Perfect for chilly evenings.
I am totally addicted to foodie magazines, I absolutely love them. I usually buy Delicious and BBC Good Food every month and then a random selection of other ones. My favourites include Olive, Easy Cook, Eat In and Jamie Magazine. I tend to keep them for ages and then eventually, when my tower of magazines gets a little too high, I pull out all the old ones and rip out the recipes I really like. I then file them away and vow I will make them all (which never happens). But sometimes, when I have the time, I go through all my old magazine cutouts and choose a few that will actually get made! That is where this recipe comes from.
This stew is adapted from a recipe I found in an old edition of Waitrose Weekend (that lovely free weekly newspaper you get in Waitrose stores). The original recipe was similar to the one I make below but in the original recipe the kale was stirred into the stew just before the end. I liked the recipe but fancied the kale separately and I also thought it would go brilliantly with mashed potato. I was right! It is absolutely gorgeous stew but accompanied by a big pile of mashed potato and a mound of kale it is truly wonderful. Just my kind of food.
However if you fancied making this a simple one pot stew, you could just stir the raw kale into the stew about 5 minutes before the stew is ready and serve with some crusty French bread instead. If kale isn’t your thing try serving it with another green vegetable instead: broccoli, green beans of cabbage would all work well here – or a why not try a mix of all three?
This stew goes fabulously with a gutsy Spanish red that’s big and bold enough to stand up to the flavour of the chorizo and all that garlic!
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 3 garlic cloves, chopped finely or crushed
- 200g chorizo, chopped into 1cm chunks
- 500g butternut squash (roughly half a large one), chopped into 1cm chunks
- 400g tin tomatoes
- 100ml chicken stock (or water)
- Salt and pepper
- 400g tin cannellini beans
- 2 tablespoons parsley, chopped (plus extra for sprinkling)
- Mash and kale (or another green vegetable) to serve
- Drizzle 2 tablespoons of olive oil into a wide, deep saucepan and add the diced onion. Cover with a lid and cook on a low heat for 5 minutes until the onions have softened but are not brown.
- Add in the crushed garlic, stir and fry for 1 more minute.
- Add the chorizo, stir and fry gently for 3 minutes. Then add in the butternut squash, stir and fry gently for a further 2 minutes.
- Next, add in the tinned tomatoes and stock (or water) plus some salt and pepper. Bring to the boil, then turn down and allow to simmer for 10 minutes.
- Use this time to cook your mashed potatoes and prepare your kale.
- After 10 minutes add in the tin of cannellini beans. Cook for a further 10 minutes.
- Use this time to cook your kale. I usually steam the kale over the potatoes for about 5 minutes, until softened but still retaining a bit of bite. (Overcooked kale is a bit yucky!)
- After 10 minutes add in 2 tablespoons of chopped parsley, stir and then serve with the mashed potatoes and kale and a glass of Spanish red wine.
- For added prettiness and flavour, sprinkle some extra parsley over the stew as a garnish.