Spicy Chorizo Stew

By Leia Mulroy

Ingredients:

200- 300gm spicy or mild chorizo or smoked sausage
6 x baby potato’s or 3 x large ones
2 x carrots
2 x parsnips
2 x celery stalks
2 x cloves garlic
1 x onion
1 x shallot
A few black kale leaves
A bunch of fresh parsley
1 x packet (around 500ml) chicken/vege stock
1 x packet (around 500ml) liquid bone broth/vegetable broth (or few tsps of bone broth paste/powder)
Black pepper
Himalayan salt
Paprika
Olive oil/butter/ghee

Method:
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Heat a stew pot/dutch oven with a big drizzle of oil and add in the sliced sausage. Caramelise on both sides before adding in the onion, garlic and shallot. Stir together and allow the onion to soften and go golden. Add in the paprika, salt and pepper.
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Next, add in the potato’s, carrot, celery and parsnip, and give a big stir. Pour in the stock and broth and top with water to cover the stew mix.
Bring to a boil then reduce the heat down to a low simmer for around 45-60mins.
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Add in the chopped kale and parsley and allow to wilt for a few minutes before serving with a big chunk of crusty/buttery bread.