CHORIZO USES RECIPES

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COD AND CHORIZO STEW RECIPE - BBC FOOD



Cod and chorizo stew recipe - BBC Food image

This tasty cod and chorizo stew is a one-pot dinner that's light on the wallet as it uses good-value beans to bulk up the more expensive ingredients. The cod can be swapped for any other firm white fish. Each serving provides 382 kcal, 32g protein, 28g carbohydrates (of which 12.5g sugars), 14g fat (of which 4g saturates), 11g fibre and 1.8g salt.

Provided by Sarah Cook

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 4

Number Of Ingredients 13

125g/4½oz chorizo, thickly chopped
1 brown onion, chopped
1 celery stick, chopped
3 garlic cloves, crushed
1 tbsp fennel seeds
150g/5½oz cherry tomatoes, halved
2 x 400g tins chopped tomatoes
2 x 400g tins white beans, such as butter, haricot or cannellini, drained and rinsed
300g/10½oz frozen cod fillet, skin removed and cut into chunks (or use whole fillets and flake into chunks after cooking)
2 tsp olive oil
1 lemon, zested and cut into wedges
salt and freshly ground black pepper
salad leaves, steamed kale or broccoli, to serve

Steps:

  • Put the chorizo in a shallow, wide ovenproof casserole over a medium heat. Fry, stirring, until the chorizo chunks are crisp and a good amount of oil has been released. Lower the heat and stir in the onion and celery. Cook for about 5–8 minutes or until softened.
  • Stir in the garlic, fennel seeds and cherry tomatoes and cook for a couple of minutes, then add the chopped tomatoes and beans. Cover and simmer for 10 minutes. Preheat the oven to 200C/180C Fan/Gas 6.
  • Season well with salt and pepper and arrange the fish over the top. Lightly press in so the fish is half submerged in the sauce. Drizzle the oil over the top and grind over a little more pepper. Transfer to the oven and bake for 12–15 minutes for chunks and 18–20 minutes for whole fillets, or until the fish is cooked through.
  • Sprinkle over the lemon zest and top with the lemon wedges. Serve with the salad leaves or greens.

Nutrition Facts : Calories 382kcal, CarbohydrateContent 28g, FatContent 14g, FiberContent 11g, ProteinContent 32g, SaturatedFatContent 4g, SugarContent 12.5g

EASY CHICKEN AND CHORIZO PAELLA | SAINSBURY'S RECIPES



Easy chicken and chorizo paella | Sainsbury's Recipes image

An authentic-tasting chicken and chorizo paella recipe that conjures up memories of sunny days in Spain

Provided by Sainsbury's Team

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 11

½ tbsp olive oil
200g chopped onion
2 tsp chopped garlic
2 tsp paprika
250g Spanish paella rice
saffron
800ml hot chicken stock, made with ½ chicken stock cube
300g garden peas
100g chorizo ring, roughly chopped
400g mini chicken fillets, cubed
1 tbsp chopped parsley

Steps:

  • Heat the olive oil in a large, deep frying pan over a medium-high heat. Add the chopped onion and cook, stirring frequently, for 8-10 minutes until soft. Add the chopped garlic and paprika for the last minute.

    Stir through the paella rice, then add the saffron and stock. Bring to the boil, then reduce to a simmer and cook, covered, for 15 minutes. Stir in the peas for the final 2 minutes.

    Meanwhile, heat another frying pan over a medium heat. Add the chorizo and cook for 3 minutes until browned. Remove with a slotted spoon and set aside. Add the chicken and cook for 10 minutes until golden and cooked through with no pink remaining. Stir the chorizo, chicken and parsley through the rice mixture to serve.

Nutrition Facts : Calories 580 calories, FatContent 15.7 grams, SaturatedFatContent 4.8 grams, SugarContent 5.0 grams, SodiumContent 1640.0 milligrams salt, CarbohydrateContent 60.9 grams, FiberContent 6.0 grams, ProteinContent 45.9 grams

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