Wednesday night’s dinner was this lovely little recipe from the aforementioned book, Tapas. It’s a delicious stew, full of tasty and distinct flavours. The recipe calls for black pudding, which I’ve only ever eaten once before. The recipe says to cut it into small pieces, so, during the stewing process, the black pudding mostly disintegrates and suffuses itself through the sauce. Alberto tells me that proper morcilla (the Spanish version of black pudding) has slightly different ingredients and so a somewhat different consistency. However, as I was unable to get hold of any of the proper stuff I made do with normal black pudding. I also had a bit of a trek to find yellow lentils, as Sainsbury’s only had the more usual red, green and puy. I found them in a handy little Turkish shop nearby, however, whilst picking up a fallen packet from the floor I was smacked on the back of the head by two more falling packets. Oh how I suffer for my culinary art! 😉
I’m afraid that the photo doesn’t really do this one justice as it’s a lovely, tasty dish, but the picture makes it look like a reddy-brown sludge. Hey ho. The lentils give it a pleasant texture and the paprika, chorizo and black pudding mean that it’s full of interesting flavours.
2 tablespoons of olive oil
1 tablespoon of paprika
2 garlic cloves, peeled and chopped
1 Spanish onion, peeled and chopped
150g of chorizo, chopped
300g of pork fillet, chopped into bite-sized pieces
225g of black pudding, cut into small pieces
2 celery stalks, chopped (I used a leek as Alberto and I dislike celery)
1 large carrot, peeled and chopped
2 tablespoons of tomato pureé
1 litre of chicken stock
4 tomatoes, chopped
300g of yellow lentils
Sea salt and freshly ground black pepper
Heat the oil in a large saucepan over a medium heat.
Add the paprika, onion and garlic and cook for 45 seconds before adding the chorizo, pork and black pudding. Cook until the pork is browned and the chorizo starting to sizzle, then add the carrots and celery (leek) and cook for a further 2 minutes.
Blend the tomato pureé with the chicken stock and then pour into the saucepan. Stir well then add the tomatoes and lentils.
Bring to the boil and then cover with a lid and reduce to a simmer. Cook for an hour, stirring occasionally and adding more water if it looks like drying out.
Season to taste and serve with crusty bread.