Peas and chorizo stew: officially launching the comfort food season
It’s been already a week since we entered into autumn. Have you noticed the change in the weather? Rain is back, is getting dark sooner and, in my case, I have been wearing the big coat now for a couple of days-and I won’t probably take it off until next June. Also, it’s nice to talk again about the weather in this blog. I’ve missed it so much.
Nevertheless, not all these news are sad news. After enjoying the summer, it’s time to dust the pots off and cook hearty stews, comfort dishes and that kind of food that warms your body up while the mercury of the thermometer is nosediving. My girlfriend, who is very good at preparing one-pot meals, got me into this once unknown world for me. Now it gives me so much satisfaction that I am always looking forward to cook the next one. You can see the variety of stews if you navigate through the blog.
And to my girlfriend I owe today’s recipe. The peas and chorizo stew is probably the greenest dish I have ever seen. I saw her cooking it for the first time after we moved together and she told me is a recurrent family recipe. Honestly, I had never seen it before-what’s more, I never thought such meal could exist. But I actually liked the idea, gave a go and eventually gained a place in our stews rotation. It is also a good lunchbox meal, perfect for eating at work during your break if you have a microwave around. Think a one-pot’s taste improves after it’s cooked because all the flavour re-concentrate.
We usually make this dish with frozen peas. I cannot imagine how good they should be with fresh ones. One day I should try it and tell you the difference.
INGREDIENTS (SERVES 4)
Peas (400 g, from frozen)
Chorizo (100 g)
Mushrooms (1/2 can)
Garlic cloves (1)
Canned tomato (3 tbsp)
Eggs (4, 1 per person)
Ground cumin (1/2 teaspoon)
Smoked paprika (1 teaspoon)
DIRECTIONS OF COOKING
Chop the garlic, the onion and the leek. Simmer in a pot with olive oil and a pinch of salt.
2. Once the above vegetables are tender, add the carrot and the mushrooms (cut in thin slices). Cook them for a couple of minutes.
3. After that, add the pepper, the cumin and the smoked paprika. Blend everything together and cook for no more than 20 seconds. Finish by pouring the tomato and integrating well.
4. Add the chorizo (also cut in slices) and cook for just two minutes. Then, drop the peas and the water up to covering all the ingredients. Boil at low heat for about 20 minutes. Add more salt if needed.
5. Crack the eggs in the pot two minutes before switching the heat off. Then, cover the pot with the lid and let it rest for five minutes. Serve it in a bowl or a deep plate.