Adam Newell's Recipe - Chorizo and Pork Belly Stew - 13 June
Chorizo and Pork Belly Stew with Smoked Paprika and Lima Butter Beans (Fabada Asturina)
This is a real favourite of mine, which is again another one-pot wonder. Put it on in the afternoon and - bingo - two hours later it's ready. The saffron is essential to get the smoky fragrant taste as well as the sweet smoked paprika, so do try and make the effort to source them.
3 whole chorizo sausages - peeled
500g pork belly or pork rashers
100g smoked bacon or pancetta
6 sprigs of fresh thyme
2 white onions finely chopped
5 cloves of garlic finely chopped
1g saffron threads
1tbsp smoked paprika
1tbsp tomato paste
200g black pudding
1 small can Italian peeled plum tomatoes
1.5 litres chicken stock
500g cooked large butter beans
1/2 cup chopped flat parsley
1 cup of white wine
- Saute the saffron, onions and garlic until softened not fried. Add the Smoked paprika and tomato paste and cook for 5 minutes gently. Add the whole pork belly, Pancetta or bacon and the whole chorizo Sausage and cook for a couple of minutes.
- Add the white wine and bring to a rapid boil, add the black pudding and cover with the Tomatoes and the Chicken stock, sprinkle with the thyme and bring to the boil. Cover with a lid and cook until Pork Belly is tender about 1 1/2 hours.
- Add beans and cook for 5 to 10 minutes until very soft.
- Add the chopped parsley and remove the pork belly and cut into large Lardons and remove the chorizo and cut into large rings and place back in the casserole.
To serve, I would serve this dish with a big bowl of fragrant jasmine rice and a nice bottle of Rioja and plenty of grilled bread.