- STEP 1
Start by taking the skin off the chorizo sausage and then chop it into small cubes.
- STEP 2
Fry the chorizo in a little olive oil until it begins to release its own beautiful red oils into the pan. The meat should crumble until it resembles mince meat.
- STEP 3
Add the onion, garlic and red pepper to the pan and fry gently until soft and sweet. Add more olive oil if the onion begins to take on colour.
- STEP 4
Turn up the heat and pour in the glass of wine. Allow to reduce by a third and then turn the heat back down.
- STEP 5
Remove the tomatoes from the tin, retaining as much of the juice as possible. Squish each tomato between your fingers and then add to the pan.
- STEP 6
Stir in the paprika, chilli and then season with salt to taste. Cook over a low heat for ten minutes and then add the beans. Simmer gently for a further fifteen minutes or until the sauce is thick.
- STEP 7
Serve with crusty bread and a large glass of a Spanish red with lots of oomph.
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