• 3 Uncooked Chorizo Picante Sausages cut into chunks
  • 1 Large Red Onion sliced
  • 3 Garlic Cloves finely chopped
  • 3 Bay Leaves
  • 1 Tin Cannelini Beans drained
  • 1 Tin Chick Peas drained
  • 1 heaped tbsp Tomato Puree
  • 3 Anchovies
  • 80g Kalamata Olives stoned and halved
  • 1 tsp Paprika Picante
  • 1/2 Fresh Lemon
  • 3 Celery Sticks chopped into thirds
  • 150ml White Wine
  • 225ml Chicken Stock
  • A few sprigs of Thyme
  • Chopped Parsley to garnish


  • STEP 1
    Soften up the onions in a heavy bottom stew pot or pan over a medium heat for a few minutes with a few glugs of olive oil but don’t let them catch. Once softened, add your Chorizo, garlic, anchovies and bay leaves. Once the Chorizo has softened a bit and let out some of that rusty oil (about 5 or 6 minutes) add your celery sticks, tomato puree and thyme.
  • STEP 2
    At this point add some salt and pepper but go easy on the salt, you can adjust later plus the olives and anchovies do a fine job of adding much needed seasoning. Throw in your beans, peas, olives, the paprika and a few sprigs of lemon thyme. Now, give it few minutes of stirring to combine all of the flavours but go gently or you’ll destroy the Cannellini Beans.
  • STEP 3
    Add the white wine. Give it a minute to simmer then pour in just enough stock to cover. I used chicken stock because we had a batch left over from another night and it worked perfectly.
  • STEP 4
    Pop half a small lemon into the pot to balance the richness. Get it to a simmer, turn the heat right down and cover. Walk away for 30 minutes.
  • STEP 5
    Give it a stir, turn the heat up a touch and leave it uncovered for a further five to ten minutes. Use this time to chop some parsley and slice up some sourdough bread.
  • STEP 6
    And there it is. Along with the parsley we grated some Manchego over the top to feel super Spanish. This will feed four people with the addition of a basic salad, or two very greedy people.

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