Blood Sausage, Pork Belly And Chorizo Soupy Stew

This is a meal all on its own.

4 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)


Preheat your oven to 180°C.

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.

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.

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

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

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.

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.

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