That's basically me every night, so I've had to try and be cunning and come up with some fool-proof, full-flavour dishes. And basically, everything I cook has booze in it, which is an added bonus if you ask me.
This sherry chorizo stew plays on the traditional Spanish pairing of a good, dry, tangy fino sherry with delicious, salty, spicy chorizo. And the best part is, there's only a few ingredients, and most of them you've probably already got in your cupboards anyway. Fuss-free!
The fino I used was The Society's Fino for £5.95 from The Wine Society, but basically every supermarket sells a decent bottle of Fino (even ASDA). Opt for the best you can afford. Once opened, it will keep for a few weeks - I find I make this so often that I used up a bottle in no time... Besides, sherry drinking is back with a vengeance (check out my beginner's guide to sherry), and I think we should all be trying as many sherries as we can get our hands on.
Quick and Easy Sherry Chorizo Stew recipe (serves 2-3)
Ingredients:
- 1 onion, finely chopped
- 1 large clove of garlic, crushed
- Half a glass of fino sherry
- 1 chorizo ring, skin removed and chopped into small cubes
- 1 tin chopped tomatoes
- 1 tin borlotti beans
- 2 pinches dried thyme
Make it
1. Heat some olive oil in a large saucepan over a medium-high heat and fry the onions and garlic until soft (about five minutes)
2. Add the chorizo and let it sizzle for a couple of minutes, and then add the sherry. Give it all a good stir to make sure the sherry coats the chorizo, and allow to sizzle together for a couple more minutes.
3. Add the tomatoes, beans, and thyme, stir it all through, and reduce to a low-medium heat (enough so the mixture can lightly simmer).
4. Cook for around 20 minutes, stirring occasionally.
5. Serve with crusty bread, a spanish tomato salad, and another large glass of fino.
This sounds SO GOOD. Really shouldn't be reading this before lunch when I'm hungry anyway...
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