Blood Sausage, Pork Belly and Chorizo Soupy Stew

Rating

This is a meal all on its own.

Yields4 Servings
 200 g cherry tomatoes (cut in half)
 200 g courgettes (cut into pieces the same size as the tomato halves)
 4 sprigs thyme leaves
 ¼ cup olive oil
 2 cloves garlic (roughly chopped)
 250 g cooked pork belly (or shoulder, sliced - leftovers)
 240 g cured chorizo (peeled and cut into chunks)
 350 g black pudding (or morcilla, sliced)
 1 large onion (roughly chopped)
 1 l pork stock (or bone broth)
 1 fresh bay leaf
 1 pinch saffron
 1 tsp smoked paprika
 20 ml lemon juice (juice of half a lemon)
 1 handful flat-leaf parsley (roughly chopped)
 1 handful fresh oregano (roughly chopped)
1

Preheat your oven to 180°C.

2

Toss the cherry tomatoes, courgettes, thyme, garlic, olive oil, and a liberal sprinkling of salt and pepper in a large bowl, then tip them out into a roasting tray so that they only cover one layer.

3

Pop the tray in the oven and leave it to roast for about 20 minutes. The tomatoes should be caramelized slightly and the courgettes soft.

4

While the tomatoes and courgettes are roasting, get a medium-sized pot on the heat and add the onions to caramelize until
golden.

5

Add the chorizo and the garlic and stir them for another 5 minutes or so.

6

Add the stock, bay leaf, saffron, and smoked paprika and bring it up to a gentle simmer, then let it tick away for about 10 minutes. If the veggies aren’t done when you reach this point, turn off the heat.

7

When the veggies are done, add them to the stew along with the cooked pork belly and the chunks of blood sausage and bring the boil again.

8

Season the mix with salt, pepper, and lemon juice and stir in the herbs before serving.

Ingredients

 200 g cherry tomatoes (cut in half)
 200 g courgettes (cut into pieces the same size as the tomato halves)
 4 sprigs thyme leaves
 ¼ cup olive oil
 2 cloves garlic (roughly chopped)
 250 g cooked pork belly (or shoulder, sliced - leftovers)
 240 g cured chorizo (peeled and cut into chunks)
 350 g black pudding (or morcilla, sliced)
 1 large onion (roughly chopped)
 1 l pork stock (or bone broth)
 1 fresh bay leaf
 1 pinch saffron
 1 tsp smoked paprika
 20 ml lemon juice (juice of half a lemon)
 1 handful flat-leaf parsley (roughly chopped)
 1 handful fresh oregano (roughly chopped)

Directions

1

Preheat your oven to 180°C.

2

Toss the cherry tomatoes, courgettes, thyme, garlic, olive oil, and a liberal sprinkling of salt and pepper in a large bowl, then tip them out into a roasting tray so that they only cover one layer.

3

Pop the tray in the oven and leave it to roast for about 20 minutes. The tomatoes should be caramelized slightly and the courgettes soft.

4

While the tomatoes and courgettes are roasting, get a medium-sized pot on the heat and add the onions to caramelize until
golden.

5

Add the chorizo and the garlic and stir them for another 5 minutes or so.

6

Add the stock, bay leaf, saffron, and smoked paprika and bring it up to a gentle simmer, then let it tick away for about 10 minutes. If the veggies aren’t done when you reach this point, turn off the heat.

7

When the veggies are done, add them to the stew along with the cooked pork belly and the chunks of blood sausage and bring the boil again.

8

Season the mix with salt, pepper, and lemon juice and stir in the herbs before serving.

Blood Sausage, Pork Belly and Chorizo Soupy Stew