Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, quick spanish style stew. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Quick Spanish Style Stew is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Quick Spanish Style Stew is something which I’ve loved my whole life.
Remove chicken from the stew and set aside. Stir in the chorizo slices, then pour the stew into a glass baking dish. This is a simple, quick dish to make that also freezes well.
To get started with this particular recipe, we must prepare a few ingredients. You can cook quick spanish style stew using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Quick Spanish Style Stew:
- Get Half a chorizo ring or a standard pack of cooking chorizo
- Get 1 large onion (or equivalent ready chopped frozen onion)
- Get 1 tin chickpeas
- Make ready 1 tin chopped tomatoes
- Get 4 tbsp smoked paprika
- Get 2 handfuls frozen spinach
- Get 1 glug of red wine (optional)
Sometimes referred to as garbanzo stew, this variation on Spanish chickpea stew is easy and quick to prepare. There's no truly standard recipe; it's basically a thick stew or soup of chickpeas in a tomatoey, paprika-scented. This Spanish-style vegan lentil stew is easy to make with very simple ingredients and perfect for vegans on a serious budget. I was inspired to make this Spanish-style vegan lentil stew after having a similar dish at a restaurant a couple of weeks ago.
Instructions to make Quick Spanish Style Stew:
- Slice up the chorizo and fry, starting with a cold pan (do not pre heat) until it's just about to start browning. This helps release the most amount of oil which can be used to fry the onions.
- Slice up the onion or use frozen onions if you can't get hold of fresh, add to the pan and fry with the chorizo until nicely coloured.
- Drain the chickpeas and add to the mix for a minute or two then add the tinned tomatoes and paprika. Leave to bubble away while you sort out the spinach.
- I use frozen spinach that comes in balls, roughly 8 balls is the right amount although nothing really needs to be exact with this recipe. Spread the spinach out on a plate and microwave for 3 minutes which should be enough time to melt away the ice and soften the spinach.
- Add the spinach to the pan and stir to heat through. Add a good glug of wine to loosen it up a bit if needed (you could use some water if preferred). Serve and enjoy!
Remove chicken from the stew and set aside. Stir in the chorizo slices, then pour the stew into a baking dish. Place the chicken thighs on top, skin-side up. Photo: Jennifer Davick; Styling: Jan Gautro. Smoked paprika is an essential ingredient in Spanish cuisine: its distinctive flavor and beautiful color bring plenty of vibrant character to numerous Here, we're using it in a blend with cumin and turmeric (in a nod to the region's North African influences) to give our hearty chickpea and potato stew.
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