Alberto was working late on Thursday evening so I decided to try this recipe from my new cookbook. It sounded tasty and I was interested to see what Alberto thought of it and whether it was authentically ‘Spanish’. (his answer was kind of yes and kind of no – see later for more on his thoughts!) The combination of chorizo and fish is interesting one and they work really well together, especially with the spices.
1 tablespoon of olive oil
120g sliced chorizo
2 teaspoons of mild smoked paprika
2 teaspoons of hot smoked paprika
A good pinch of dried chillies (Alberto does like food that’s too spicy so I only used a very small pinch – next time I shall omit them all together.)
100ml of red wine
1 x 400g tin of chopped tomatoes
2 tablespoons of chopped, fresh oregano (Sainsbury’s didn’t have any so I opted for fresh thyme)
300ml of water
A good pinch of caster sugar
200g tin of chickpeas, drained and rinsed
500g of cod fillet, cut into large pieces
A handful of chopped, fresh parsley
Heat the oil in a frying pan and fry the chorizo over a medium heat until starting to crisp. Remove with a slotted spoon and set aside.
Add the onions to the pan, along with the two types of paprika and the chilli flakes. Stir well to combine and cook for 8 minutes until the onions are softened, stirring occasionally.
Add the red wine, tomatoes, oregano (or thyme), water and sugar and season. Bring to a simmer and cook for 20 minutes.
Return the chorizo to the pan, add the chickpeas and the pieces of cod. Bubble gently for 3-4 minutes until the cod is just cooked. (I actually cooked it for nearer 10 minutes – the idea of the cod only being ‘just cooked’ didn’t really appeal.) I also chucked in a few halved cherry tomatoes here.
Sprinkle with parsley and serve.
It’s a very tasty recipe and the flavours all combine well to make a rich and interesting stew.
I was just off to bed when Alberto got home so I didn’t get his verdict until the following day at the pub. Basically his verdict was that it was very tasty but not properly Spanish. The Spanish don’t really cook with chililes, so I shall leave them out next time. I shall also use slightly less hot smoked paprika. He also suggested that it should be more liquid-y – more tomatoes and a dash more red wine. He suggested popping in some mini-peppers next time too, so I’ll take that on board! He also said that the Spanish would never put chorizo and cod together but that they, surprisingly, really worked! Can’t go wrong with authentic recipe advice like that!