Spanish Stew

Preparation info
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By Nigella Lawson

Published 1998

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This stew is both plain and yet intensely flavoured: the thickly-sliced, fat-pearled, paprika-bright sausages ooze oily and orange into the sherry-spiked broth; the potatoes cook placidly alongside. It takes a few minutes to assemble, and then you just stick it in the oven. The thing that does make a difference is the chorizo itself: you need the proper, semi-dried (sometimes called fresh) sausages rather than the naturally drier, and stouter-waisted salame. The best chorizo for this seem t