Slow Cooked Spanish Stew
This Spanish style stew is something I've been making for years and adding bits to tweak it and make it tastier. If I do any Spanish cooking it evokes memories of my Nan who was from Gibraltar. It's so vibrant and flavourful and has a beautiful rich red colour. There's so much veg in this that you can simply remove the chicken and swap the chicken stock for vegetable stock if you wish to create a vegetarian version. :) Also you can cook this in a slow cooker instead, but you may need to add less water. It's a truly comforting and homely dish, that you'll want to cook again and again.
#spanish #spanishstew #healthy #stew #slowcooker #chicken #chickpeas #tomatoes #spinach #potatoes #myfavouriterecipe
Slow Cooked Spanish Stew
This Spanish style stew is something I've been making for years and adding bits to tweak it and make it tastier. If I do any Spanish cooking it evokes memories of my Nan who was from Gibraltar. It's so vibrant and flavourful and has a beautiful rich red colour. There's so much veg in this that you can simply remove the chicken and swap the chicken stock for vegetable stock if you wish to create a vegetarian version. :) Also you can cook this in a slow cooker instead, but you may need to add less water. It's a truly comforting and homely dish, that you'll want to cook again and again.
#spanish #spanishstew #healthy #stew #slowcooker #chicken #chickpeas #tomatoes #spinach #potatoes #myfavouriterecipe
Cooking Instructions
- 1
Heat the oil in a large saucepan over a high heat. Once warmed add the chicken pieces and brown off a little. Add the paprika, cumin and cinnamon. Stir so it coats the chicken. Add the chorizo, celery, onions, carrot, potatoes and tomatoes. Fry gently for 2-3 minutes. Season with salt and pepper. Add around 200ml of water. Turn the heat down and bring to a simmer.
- 2
Add the drained chickpeas, tinned tomatoes, chicken stock cube and dried Thyme. Stir to combine all the ingredients. Allow to simmer for around 10-15 minutes with a lid on.
- 3
Next add in the bell pepper and the tomato paste plus the sugar. Stir once more to combine. Add a little more water as the sauce reduces and thickens. Simmer on a very low heat with the lid on for around 2 hours, ensuring it doesn't reduce too much. Simply add a little bit of water if you feel it needs to be less thick.
- 4
At the end add in the olives and spinach and season with a couple more cracks of black pepper. Allow the spinach to gently wilt down. Stir the stew again to incorporate everything together.
- 5
Serve up after around another 40-60 mins of gentle simmering. This stew is amazing on its own or served up with some buttered crusty bread on the side for dunking. Enjoy! :)
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