I adore this dish - in fact it's a firm favourite with all the W&W team! This is a very traditional Spanish dish, which is as delicious as it is simple. The garbanzos (chickpeas) make for a hugely satisfying meal and are perfect for soaking up the flavours of the red peppers, chorizo and paprika, giving you a rich and filling rustic Spanish stew. This wonderful dish has strong associations with the town of Burgos in northern Spain. Prep Time: 10 minutes Cook Time: 60 minutes Serves: 4

INGREDIENTS

1 large red onion, chopped

3 garlic cloves, finely chopped

2 small red chillies (more if you want!)

1 Alejandro chorizo barbacoa (cooking chorizo)

1 tin of piquillo peppers

3/4 pint of beef stock

1 jar Navarrico garbanzos (washed in a colander)

2 big pinches El Rey paprika

Plenty of black pepper

Fresh coriander to garnish, finely chopped

PREPARATION

Heat the olive oil in a large heavy-bottom pan. Gently sauté the chopped onions, garlic and chilli with a healthy dose of pepper. When the onions have softened a little, add the chopped chorizo and continue to sauté until cooked through, then add the piquillo peppers. Throw in half a glass of Rioja, and follow with the garbanzos and the paprika. Leave to think for 5 minutes or so. Make 3/4 pint of beef stock and add to the pan with the paprika. Simmer very gently for at least 30 minutes and add the coriander a few minutes before serving. Serve in big bowls with some crusty bread for dipping and mopping up!

WINE PAIRING

A rich chorizo stew like this requires a good hearty Spanish Wine. We recommend our Cuatro Pasos Mencia Bierzo which is the perfect partner to any rustic Spanish food like this!

Enjoy! Jamie x