Lentil stew with Dulse seaweed

A typical Galician dish with a twist

SERVES 4

For the pastry:
400g lentils, ideally Spanish pardina
150g squash
125g pancetta or streaky bacon, finely diced
1 chorizo, finely diced
150g onion, chopped
120g carrots, chopped
25g Dulse seaweed
2l water
600g potatoes, cut into small chunks
2tbsp. olive oil
4 cloves of garlic, chopped

In a large pan over medium heat, place the lentils, squash, pancetta, chorizo, onion, carrots and seaweed and cover with water. After 15m., add the potatoes in small pieces. Allow to boil for another 25m., topping up with more water if necessary. Meanwhile, in a frying pan, fry the garlic in the olive oil until light brown. Move it away from heat, and once cool, scatter over the stew.

Let us know how it goes!!Recipe by Antonio Muinos

White Beans with onion chorizo

Fantastic winter dish that my mother used to make for us in a winter day!

SERVES 4
2 x 720g Spanish White Beans
2 x Onion Chorizo
1 Bay leaf
1/2 Red onion, finely sliced
1 Teaspoon Bittersweet/Hot Smoked Paprika
4 Tablespoons Extra Virgin Olive Oil

Heat the fried pan and fry the slices of the chorizo wihtout any oil. When both sides are getting brown take them out of the pan. Place the White Beans in a saucepan, add the bay leaf and add a bit of water to the them. Bring the white beans slowly to boil, add the fried onion chorizo. Meanwhile, stir-fry the remaining onion, grated. When it is golden brown turn off fired and wait until the bubbles around the onion start to reduce and add the paprika, mix it up. Pour all this into the white beans saucepan, add salt. Cook for another 10 minutes.

Let us know if you like it!!

Chickpeas with Chorizo

This traditional dish is a
cross between a soup
and a stew and is served
in homes all over Spain:
that tells you just how
good it is. This dish goes
beautifully with a glass
of red wine.




SERVES 4
300g dried chickpeas
4 tablespoons extra virgin olive oil
2 Garlic cloves, chopped
1 onion, chopped
2 carrots, chopped
300g spicy cooking chorizo, sliced (or non spicy)
250g dry-cured bacon, cubed / or Jamon Serrano
900ml chicken stock
1 bay leaf
sea salt and freshly ground black pepper
handful of chopped flat-leaf parsley (optional)

Soak the chickpeas in lots of cold water for a minimum of 6 hours before you intend to cook them. Overnight is best.
Heat the oil in a saucepan and lightly fry the chopped garlic, onion and carrots. When the vegetables are nicely golden, add the chorizo and bacon and saute until the bits are brown all over.
Add the stock and the bay leaf. Bring to the boil, add the chickpeas and cook for about 1 hour - nibble one occasionally to check if it's cooked. While they are cooking, skim off any foam or chorizo fat that comes to the surface.
Once the chickpeas are soft but not mushy, season to taste. Add a little boiling water if you like a more soupy consistency.
Divide the soup between four bowls, drizzle a little olive oil over the top and scatter on some parsley if you have any. For a variation, stir in a big handful of fresh spinach at the end. A glass of Spanish red wine goes beautifully with this dish!
Take a look at our red wine selection.

Thank you to Spanish chef Jose Pizarro for giving us permission to use his recipe.
Taken from his book 'Pizarro - Seasonal Spanish Food'
Photograph by Emma Lee. Publishers Kyle Cathie Ltd.