Spicy Spanish Sausage Stew

Spicy Spanish Sausage Stew

I like nothing better than a one pot dish, into which I can just chuck everything and leave it to get on with cooking itself. Recipes like this one, also have the advantage of being easy on the washing up, as the stew is just turned out into big bowls. Perfect!

What You’ll Need :

  • Three or four large potatoes, cubed
  • Two quartered onions – for added sweetness, red are best
  • Sausages – for this particular stew, we used chorizo sausages, chopped into chunks. In the past I’ve used veggie sausages and these work as well, as the spices and seasonings do give the stew a kick
  • Mixed peppers – red, green & yellow for colour – cut up into large chunks
  • One can of butter beans
  • White wine
  • Vegetable stock (a mug full is enough)
  • Olive oil
  • Spicy paprika
  • Chilli flakes
  • Salt & pepper

What You’ll Need To Do :

  • Peel and cut the potatoes into cubes and put into an ovenproof dish with two onions, roughly quartered.
  • Cover with olive oil, chilli flakes, paprika and salt & pepper and mix together. Cook for about 30 mins, until the onions begin to char
  • Add the peppers and push the sausage chunks down into the mix. Add the veggie stock and enough white wine to cover everything
  • Cook for about an hour and then add the butter beans – these help to thicken the white wine juice – cooking for a further 10-15 minutes. by which time the top of the dish should be beginning to blacken & char

Served up on its own, it’s a pretty substantial meal, but crusty bread, rice and pasta are great accompaniments too. Get your bowl, a glass of wine and curl up in front of the TV – or, when the weather improves, get outside and do it al-fresco.

 

Greek Style Tuna Stew

Greek Style Tuna Stew

I have absolutely no idea if this dish has any Greek roots but it just reminds me of those oh-so-wholesome stewy-fish dishes that you often find in Greek tavernas. The ones located right next to the sea, with a bamboo awning, covering you from the hot sun as the water laps at your feet. The ones where the fish is so fresh, you’ve just watched it being caught.

Unfortunately, despite pretty close to the Adriatic now, we’re not good at fishing and so our tuna was of the frozen variety. But handily in cubes – so perfectly cut already for a stew or a skewer on the barbecue. I like nothing more than a good stew, where everything is tossed into one pot or pan and allowed to just bubble away and get on with things, and this is pretty much what this dish is.

INGREDIENTS

  • tuna – we used frozen cubes, but if you fancy cutting up fresh tuna, that’d work just as well, if not better
  • two large potatoes, peeled and cubed
  • two peppers, de-seeded and roughly chopped
  • one fresh chilli, de-seeded and chopped finely
  • two large cloves of garlic, crushed or finely sliced
  • one large onion, roughly chopped
  • chopped fresh tomatoes
  • olive oil
  • chilli flakes
  • veggie (or fish, if you prefer) stock
  • a glug of white wine
  • salt & pepper
  • fresh parsley

METHOD

  1. Sear the tuna cubes (sprinkled with sea salt) in a skillet, with olive oil (just a couple of tablespoons) on a high heat, for about 3 minutes, turning all the time so that all sides brown. Set aside on a plate.
  2. Boil the peeled and cubed potatoes.
  3. Saute the garlic, onions, peppers and fresh chillies until soft. Season with salt and pepper and a sprinkling of dried chilli flakes.
  4. Add the boiled potato cubes and roughly chopped fresh tomatoes, with about two cups of veggie stock (or fish stock), and a splash of white wine.
  5. Simmer for about 30 minutes, until the liquid begins to turn to a light broth consistency.
  6. Take off the heat and add the browned tuna cubes and sprinkle with fresh parsley. Leave for about three minutes for the the tuna to begin to soak up the broth.

Serve with crusty bread or sourdough, or as we did, warm pitta breads. Summer in a bowl…