Effortlessly simple to make, yet wonderfully comforting to eat; this dish is perfect served up at any time of year with a generous glass of Spanish Riojato wash it down. As you gently fry the pieces of succulent chorizo picante sausage, these little morsels release their wonderful juices and give the casserole an indulgent, aromatic flavor that will transport you to a little bodega in Asturias, in the mountainous region of Cantabria in Northern Spain.
350g of cooking chorizo/ x1 ring, sliced into chunks
x2 235g tins of cooked butter beans
1 large white onion, diced
x2 400g tins of chopped tomatoes
x2 garlic cloves, crushed
250ml of organic chicken stock
150g of spinach
salt and pepper
2 tsp of paprika
1 tsp of dried oregano
1/2 tsp of chili powder
1 small handful of fresh flat-leaf parsley, chopped finely
1 large ciabatta roll, warmed in oven for serving (optional)
If using a ring of chorizo you'll need to remove the skin. Place on a chopping board, cut it in half. Then with the a sharp knife, make a shallow diagonal slice on each piece. Peel off all of the skin using the slices. Chop the chorizo into 2cm chunks ready for cooking.
Put the chorizo chunks into a casserole dish or a large saucepan and fry gently with a very small amount of oil to stop them sticking, as you notice the chorizo release the juices add the onions and cook them until golden.
Add the crushed garlic and fry it gently for about 1 minute, then add the butter beans, chopped tomatoes and chicken stock, stirring gently. Add the paprika, chili powder and oregano and simmer for 20 mins. Season as you see fit, however remember that the chorizo and chicken stock already contain a lot of salt, so be wary.
Next add the spinach and cook for 2-3 minutes until wilted.
Serve with warmed ciabatta.