Sausage and Pepper Stew (Spanish Chorizo Frito)
Chorizo with peppers and onions (Chorizo Frito) is a classic Spanish tapas and it makes a great quick meal when you are short on time. I love serving this dish with croutons, though a side of crusty garlic bread is just as nice to make a complete meal.
5 cloves garlic
3 Tbsp. sherry vinegar
3 Tbsp. extra-virgin olive oil
2 lbs spicy fresh (uncured) chorizo, pricked all over with a fork
1 (8") baguette, sliced about ¼" thick
kosher salt
¼ tsp. sweet paprika
¼ tsp. smoked or hot paprika
2 large red onions, halved lengthwise and sliced
2 Spanish onions, halved lengthwise and sliced
2 green bell peppers, sliced
2 red bell peppers, sliced
2 pts grape or cherry tomatoes, halved if large
1 cup chicken broth
½ tsp. black pepper, freshly ground
1 bay leaf
1 bunch cilantro, leaves chopped
Mince 4 cloves garlic and reserve. Mince remaining clove garlic, put it in a small bowl and cover with 1 Tbsp. sherry vinegar.
Heat 1 Tbsp. oil over medium-high heat in a very large skillet or Dutch oven. Add chorizo and cook until browned all over, about 7 minutes. Transfer chorizo to a plate.
Add as many bread slices to pan as will fit in one layer. Cook until golden on both sides, about 2 minutes. Transfer croutons to a plate and sprinkle with salt. Heat a little more oil in pan and repeat with remaining bread slices, frying them in batches if necessary.
Heat remaining 2 Tbsp. oil in pan. Add both paprikas and let cook for 20 seconds. Add onions and reserved 4 cloves minced garlic and cook until limp, about 3 minutes. Add bell peppers and sauté until onions are golden and peppers soft, about 7 minutes. Add cherry tomatoes, chicken broth, black pepper and bay leaf to pan and bring to a simmer. Cut chorizo in chunks and add it to pan along with any drippings from plate. Reduce heat to low, cover pan, and let cook at a low simmer for 25 minutes. Add remaining 2 Tbsp. sherry vinegar to pan and simmer uncovered, until stew thickens slightly, 5-10 minutes longer.
Remove bay leaf and stir in reserved garlic-vinegar mixture and cilantro. Serve stew topped with croutons.
Makes 4-6 servings.