It’s Tuesday evening, and we’re in the midst of a blizzard here in New England. Blizzards are nice, but only on weekends. We have over 2 feet of snow in my town, and the wind is whipping it all over the place. The snowblower won’t start, so it’s going to be the shovel — ugh! Anyway, during the summer between high school and college, I went to Europe with a couple of buds of mind. We had Eurorail passes, and went to just about every western and southern European country. We spent a lot of time in Spain — exceptionally beautiful, including the people, but I was too immature to really appreciate the fantastic cuisine. Well, I’ve learned to love that food, and I have to say, it’s exceptional! Last night, I made this delicious dish, which has the key Spanish ingredients of saffron, chorizo, sherry and garlic (together with other great stuff). Serve with fresh, crusty bread, or steamed rice. I hope you’ll try this tonight!
2 Tbsp olive oil
2 chorizo sausages, cut on the diagonal into 1/4-inch pieces
1/2 tsp very loose saffron threads
2 15.5-oz cans chickpeas, rinsed and drained
2 large cloves garlic, very finely grated or minced
1/2 fennel bulb, diced
1 celery stalk, finely diced
6 oz roasted red bell peppers, drained and sliced into 1/4 X 1-inch pieces
1 Tbsp sherry vinegar
1 cup dry white wine
1 8-oz can tomato sauce
1 tsp salt
1/4 tsp ground black pepper
3 Tbsp chopped parsley
Heat the olive oil over medium-high heat in a large pan. Add chorizo and cook for 5 minutes, until brown. Add saffron and stir 30 seconds. Add chickpeas and stir 1 minute. Add the garlic, fennel, celery and roasted bell peppers. Stir 2 minutes. Add the sherry vinegar and stir 1 minute. Add wine and bring to a boil. Add tomato sauce and bring back to a boil. Stir in the salt and black pepper. Reduce heat to very low, cover and simmer 20 minutes. Serve immediately.
Looks great. I’ve been wanting to make something with chorizo.
Yes, choizo is great, especially in a dish like this.
Yum! Ill have to try this.
Thanks for the “yum” — please let me know what you think if you try this!