• Soft Spanish Chorizo
  • 1 red onion (finely sliced)
  • 2 garlic cloves (crushed)
  • 1 red pepper (diced small)
  • Olive oil
  • 150ml red wine
  • 400g (1 tin) whole, peeled plum tomatoes
  • 225g (1 tin) white beans such a cannellini
  • 1 tsp smoked paprika
  • 1/2 tsp dried chili


  • 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. If you've enjoyed this recipe please visit my blog for more simple, seasonal food. Thanks.

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