Ingredients

• 500g x Chorizo - sliced. About two sausages from your deli.

• 1 x Medium large red onion - diced

• 1 x Medium red pepper (capsicum) - deseeded and diced into 3cm strips

• 4 x Garlic cloves - finely diced

• 2 x Tablespoons tomato paste

• 1 x Tin Italian diced tomatoes

• 2 x Cups best quality home made style chicken stock

• 1 x Tin cannellini beans - fully drained

• 1 x Tablespoon sherry vinegar

• 1/4 x teaspoon black pepper

• Salt to taste or diet but with the chorizo, not really needed

Preparation

First, add the sliced chorizo to a pan and with a little olive oil, lightly fry down to brown each side then set aside with the pan frying oil. Then, heat a large heavy based pan and add a little olive oil and when hot add the diced onion, capsicum and garlic. Fry down until soft then add the tomato paste and sliced chorizo with oil from frying. Stir well then cover the pan and steam for 15 minutes to allow the amazing flavours of the chorizo to join with the onion, garlic, tomato paste and capsicum. During this time stir occasionally.

Next, remove the cover and add the Stock to deglaze the pan then then add the tomatoes, drained cannellini beans, sherry vinegar, salt (if using) and black pepper. Stir well.

Now bring to the boil then take down to a low heat for 15 minutes to bring the mixture together. Serve with Arborio rice.

Important: Best quality chicken or vegetable stock is important for flavour. Avoid the cardboard, over salted supermarket stocks.

Comments: This is a serious stew in the best Spanish tradition. The 2 x cups of chicken or vegetable stock seems a lot but from our recipe test we found this essential. Making the stock is great fun and easy to make yourself with a big saving ! great fun and easy to make yourself and a big saving !