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Member recipe

Perron de Monte

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Serves 6

Elisabeth Luard's Andalucian slow-cooked mountain stew with rice.

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  • 4-5 tablespoons olive oil
  • 1 large onion diced
  • 3-4 garlic cloves
  • 1-2 links chorizo, chunked
  • 1.5 kilo chicken/game bird/rabbit in bite-sized pieces
  • 800g fresh or tinned chopped tomatoes
  • 2-3 bay leaves
  • 2 cloves
  • 1 short stick cinnamon
  • 1/2 teaspoon crushed black peppercorns
  • 1 teaspoon powdered saffron/12 saffron threads
  • 1 tablespoon smoked pimento/paprika
  • 500g paella/risotto rice
  • 3-4 tablespoons cooked chickpeas/white beans (optional)


    1. In your stewpot, fry in oil the garlic and onion until transparent, add chorizo and cook for 3-4 mins. Then push aside and brown the meat (3-4 mins).
    2. Add tomato, then cover with water and boil. Add bay leaves, spices and a little salt. Cover and simmer until the meat is tender (about 30 mins), adding more water if needed to keep it soupy.
    3. Remove from heat and add boiling water to create a litre of cooking liquid. Bone the meat now if you like. Boil again
    4. Stir in the rice and add the chickpeas/beans, turn down the heat and simmer for 15-18 mins until the rice is nearly tender and has absorbed most of the liquid, adding more boiling water if it looks like drying out.
    5. Taste and adjust seasoning, cover with a cloth and leave off the heat for 10 mins for the rice to finish swelling. Serve with quartered lemons, cos lettuce, bread and olives

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