Spanish Stew - authentic recipe?

Question

Long ago a friend of mine made a Spanish Stew with some sort of pulse beans and chorizo sausage. Does anyone have a good authentic recipe for this?

Thank you all for the recipes. I will try them out in time, so I'll have to leave the voting for best to others

Answer 1

This is my interpretation of your question
Rioja-Style Potato and Chorizo Sausage Stew

Ingredients:
1/4 cup plus 2 tablespoons olive oil
1 medium Spanish onion, finely chopped
2 Spanish chorizo sausages (about 3 ounces each), cut into 1/4 -inch dice
5 baking potatoes, peeled and cut into coarse 1-inch chunks (see Note)
1 tablespoon hot paprika
Kosher salt

Prep:
In a large nonreactive saucepan, warm the olive oil over moderate heat. Add the onion and cook, stirring, until translucent, about 5 minutes. Add the chorizo and cook, stirring, until heated through, about 1 minute. Add the potatoes, paprika and 1 tablespoon of kosher salt; stir well. Add 4 cups of water and bring to a boil over high heat. Reduce the heat to low, partially cover and simmer, stirring occasionally, until the potatoes are tender when pierced and the stew has thickened slightly, about 30 minutes.
Uncover the stew, increase the heat to high and bring to a boil, stirring occasionally, to incorporate the oil on the surface into the stew. If desired, crush some of the potatoes against the side of the pan to thicken the stew. Season with kosher salt if necessary. Ladle the stew into shallow soup bowls and serve at once.

NOTES: Here's an old peasant trick for cutting the potatoes so the maximum amount of their starch is released into the stew: instead of cutting a potato all the way through with a knife, insert the knife tip at one end of the potato and then work it like a wedge to break off chestnut-size pieces.

Answer 2

I make a great tasting dish which is based on the Spanish 'Fabada'. It is warming and delicious and easy but hugely calorific and can only be made in 'party sized' portions. I serve this to friends at bonfire night to warm us up before or after the fireworks.

You need. 2 lean pork steaks, 2 long strips of pork belly, 4 'sauage style' morcillas (spanish black pudding) or just one typical english breakfast style black pudding, 4 spanish buttifarra or good quality english breakfast sausages, one good quality cooking chorizo (or I like to get the little cocktail ones from a specialist supplier in which case you need about ten) you also need 3-4 tins of beans - I like to pick different ones depending on my mood and what is available but one tin must be baked beans in sauce.

To make the 'fabada' you chop all the meaty bits into smallish chunks and brown them in hot oil - do a few peices at a time to get a nice finish. Then add all the tins of beans (all drained except the baked beans). Add in a few cloves of garlic, a couple of bay leaves and a good pinch of smoked paprika. Top with water to just cover all the ingredients. Now you can either casserole this in a covered dish/pan in the oven at 150-175 for 5 hours or pressure cook for two-three hours. - the slow cooking is the best option for flavour. You should find that the pork fat is melted into the sauce to give a yummy thick 'gloop' - if the suace is thin it needs longer cooking.

I serve with jacket pots or mash.

Answer 3

Spicy Spanish Stew:

50 min 20 min prep
2 servings

100 g chorizo sausage, sliced (or other dry, spicy sausage)
4 slices parma ham, chopped
1 red onion, chopped
3 cloves garlic, minced
1 sweet pepper, chopped
6 button mushrooms, sliced
1 (14 ounce) can chopped tomatoes
1/2 cup water
1 teaspoon paprika
salt and pepper
1 cup frozen peas
1 cup parsley, chopped
4 fresh eggs

1. In a large and deep frying pan, fry the chorizo and ham without any oil.
2. After a couple minutes, add the onion, garlic, mushrooms and peppers and cook for another few minutes.
3. Then add the tomatoes, water, salt, pepper and paprika.
4. Cook for about five minutes.
5. Add peas and cook for another couple minutes.
6. Roughly chop parsley and throw that in.
7. Make four indentations in the stew and crack the eggs directly into them.
8. Now, either cover the pan and cook for about five minutes until the eggs are set or cook the eggs by grilling them in your oven.
9. Serve immediately with crusty bread and more parsley on top.

Answer 4

more of a spanish soup i think but here it is

1 tin chick peas
500g (more if you dont eat it all before you cook it!) chorizo sausage cut into chunks
2tins chopped tomatos
herbs
parika
chilli or two
potatos (desiri ones are nice (i cant spell sorry))

par boil potatos
fry chorizo a bit to get some flavor out of it, then add the beans, chopped tomatos spices chilli and potatos, cook till potatos are done! (20min?)

sorry this is all from memory and its been a while since i last cooked it, but its very nice!

Answer 5

Puerto Rican Bean & chorizzo Stew

Ingredients
2 teaspoons of canola oil
2 oz. of diced lean cured ham (jamón de cocinar)
1 can of pinto beans (29oz.)
1 can of tomato sauce (8oz.)
1 packet of sazón
2 tablespoons of sofrito (see recipe)
7 olives (pimiento stuffed)
2 cubed medium size potatoes (or a can of diced potatos)
1 can of water (use the tomato sauce can)
As much chorizo as you want


Directions
Put the oil in a deep saucepan, turn the heat to medium and add the jamón. (Go ahead, have a taste of the jamón)

Saute together with the sofrito and after 3 minutes add the tomato sauce, sazon, olives and chorizzo. Stir for 2 minutes.

Add the beans, potatoes (TIP), water (TIP) and stir.

Turn heat to medium high. When boiling, cover with a lid and turn heat to low.

Wait 20 minutes and they are ready.

Serve with rice or any of my rice recipes.

Extras
You can use any of the following beans: black beans, red kidney beans, pigeon peas, small red beans, lima beans, pinto beans, black-eyed peas, pink beans or chick peas.

Answer 6

look at some of these im not sure what was in it but the links at the top are mostly chorizo but go down the page some and theres several with beans but different ingredients give them a try