Whenever I've been to Spain I've loved gorging myself on chorizo and morcilla. I think it's probably the naughtiness of it all. I land up with a huge red grin and a insatiable desire to drink up all the "juice" which is just spicy fat!
Some time last year Nigel Slater wrote an article in the Observer Magazine explaining the roles and cooking methods for the various types of chorizo you increasingly find at markets and delis. I found myself some boiling chorizo in Waitrose and recreated his chorizo and chickpea stew which transforms wintry Sunday evenings into an experience you never want to end. Since that moment I have been busy trying to perfect my own version of the chorizo stew which has a few variations from Mr Slater's.
Sweat a couple of onions in oil and butter. Add some salt to speed things up. Then lob in a few cloves of chopped garlic and some sliced mushrooms. Once this has all turned into a beautiful brown slick open up your designer smoked paprika tin and stir in 3 tea spoons of the firey red powder.
Breathe in deeply and feel your nostrils transport you to a tapas restaurant in Barcelona and watch as the oniony goo does a bit of an Enoch Powell and turns blood red.
Be careful not to let the mixture burn and add a good squirt of tomato puree and then some plum tomoatoes who's juice you've discaded and flesh you've chopped a bit. Then pour in a carton of passatta and some tinned butter beans. Make sure there is space in the pan to accommodate your boiling chorizo and pop them in. Cook on a low flame for as long as you can manage. If you're like me it won't be long before you've started boling your rice, flaming your red pepper and have got an egg ready to poach!
Garnish with a bit of parsley and charred red pepper. Then spend an inordinate amount of time getting the lighting right for your money shot photograph. Then savour with a glass or two of bold red wine with the opening session of the test match in the background. Bliss.