Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
INDIVIDUAL CHEESES
CHEESE BOX
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Heirloom Beans
Paella Rice
Gift boxes and hampers
All gifts
Sparkling Wine
Sherry
Perello Olives
Navarrico Butter Beans
40 mins
35 mins
5 mins
2 people
ingredients
- Brindisa Arbequina Olive Oil
IN STOCK - Brindisa Mini Cooking Chorizo (200g)
IN STOCK - 1 jar of Navarrico Chickpeas
IN STOCK - Santo Domingo Paprika
IN STOCK - 1 jar of Navarrico Tomato Frito
- Salt and Pepper
- A big dollop of yogurt to garnish
- Handful of chopper coriander
- One red pepper, chopped
Method
1. Heat 3 tablespoons of olive oil in a medium skillet pan over a medium heat. Chop the onion finely and add to the pan with the chorizo.
2. Stir often until the onion has softened and the chorizo fat has rendered from the sausage. Cook for around 5-8 minutes.
3. Add a jar of chickpeas and one chopped red pepper and cook for a further 5 minutes.
4. Stir in a teaspoon of paprika, depending on how much kick you'd like, add another teaspoon.
5. Cook for another 2 minutes, stirring constantly.
6. Add the jar of tomato frito and add hot water to the jar to swish out any extra tomato-ness! Add that to the pan too.
7. Adjust the heat down to a simmer and cook for another 10-15 minutes, stirring at regular intervals.
8. Taste, season and add a little more water if needed.
Serve with a dollop of natural yogurt, some chopped parsley, a dusting of paprika and a drizzle of olive oil.
This recipe is perfect served with crusty bread, homemade flatbreads or pita for dipping.
ingredients
- Brindisa Arbequina Olive Oil
(each)
IN STOCK - Brindisa Mini Cooking Chorizo (200g)
IN STOCK - 1 jar of Navarrico Chickpeas
IN STOCK - Santo Domingo Paprika
IN STOCK - 1 jar of Navarrico Tomato Frito
- Salt and Pepper
- A big dollop of yogurt to garnish
- Handful of chopper coriander
- One red pepper, chopped
