Saturday, November 5, 2011

Paprika Pork & Chorizo Stew

Pork is something I don't eat very often, due to its high salt and fat content, but it is the weekend afterall, and my motto is everything in moderation, so I'm treating myself and my husband to a Spanish style pork stew flavoured with paprika and spicy chorizo sausage. I'm making enough for four as this meal with freeze well, as well as keeping nice and handy in a lunchbox for a working lunch.

Spanish cuisine is my ultimate indulgence. I like nothing more than cured meats, spanish olives,cheese , break and smoky paprika. The Spanish use olive oil in nearly every dish, and lemons and flat leaf parsley are all very Spanish ways of flavouring dishes. This Spanish style stew is my salute to all those ingredients.

Serves 4


  • Pork Shoulder, cubed
  • 1 chorizo, cubed
  • 2 cloves of garlic, sliced
  • 1 red onion, sliced
  • 1 yellow pepper, sliced
  • 1 red pepper, sliced
  • 7-8 mushrooms, sliced
  • 2 bay leaves
  • 4 sprigs of thyme
  • 1 tin of chopped tomatoes
  • 1 tsp of sugar
  • salt and pepper
  • 1 tbsp of smoked paprika
  • 2 tbsp of white wine vinegar
  • 1 glass of spanish white wine
  • 2 tbsp of spanish olive oil
  • Juice of a lemon
To Serve
  • White long grain rice 
  • Crusty bread
  • Flat leaf parsley


  1. Preheat the oven to 180 degrees.
  2. In a lidded oven proof casserole dish, add half the oil and set the heat to medium-high on your hob.
  3. Add the cubed pork and smoked paprika (in batches if necessary), and brown the meat completely.
  4. Set aside on a plate.
  5. Add the rest of the oil, the chorizo, onion and garlic. Fry for a few minutes.
  6. Add the wine and scrap the sediment from the pan.
  7. Add the vegetables, thyme and bay leave and stir to combine all the flavours.
  8. Reintroduce the meat and add the tin of tomatoes. Fill the empty tin with water and add this liquid too.
  9. Add the sugar and wine vinegar and bring the whole mixture to the boil.
  10. Cover and place the casserole in the oven for 1 1/2 to 2 hours.
  11. When ready to serve, scatter with chopped flat leaf parsely and squeeze lemon juice over.
Serve with rice and crusty bread to mop up all the smoky garlicy juices.



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