Pork chop served with chorizo stew

As the dark nights draw in, the temperature drops and the last thing you want to do when you get home from work is stand over a hot stove for hours- I have the answer for you!

Follow my simple recipe below to create a delicious chorizo and seafood stew which you can leave to cook while you relax in the evening while you enjoy a nice glass of wine watching your favourite tv show!


The ingredients

1 x Onion
2 x Garlic cloves
half punnet of mushrooms
2 x Bell peppers
1/2 x Chorizo sausage
185ml x white wine
2 x tablespoon tomato paste
1 x Tinned Tomatoes
1x packet of squid rings
1 x Tinned chickpeas
large handful of spinach
2 x pork chops

The Method

  1. Finely chop the onion, garlic, mushrooms and peppers
  2. Cut the chorizo into small cubes
  3. Heat your pan with a tablespoon of oil
  4. Next add the chorizo, onion, garlic to the hot pan and cook them for 2-3 minutes
  5. Followed by the mushrooms and peppers and cook for a further 3 minutes
  6. Add 2 tablespoons of tomato paste and cook for 2 minutes
  7. Gently pour in 185ml (a small glass) of white wine
  8. Boil the white wine until it disappears (reduce the wine down)
  9. Cut the squid into rings while the wine is reducing
  10. Add the squid rings and tinned tomatoes and cook for 2 hours or until soft and tender
  11. Add the chicken peas and cook for a further 20 minutes
  12. While the stew is cooking, season the pork chop and cook on a very hot pan
  13. Before serving add the spinach and let it cook until the leaves have wilted slightly

And there you have it. One super tasty dinner!

Ashleigh x

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