Spanish Ollada with Chorizo and Vegetables

Ingredients

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 200g (7 oz) chorizo sausage, sliced 200g (7 oz) chorizo sausage, sliced
• 1 onion, diced 1 onion, diced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 bay leaf 1 bay leaf
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat.
2. 2.
   Add the beef stew meat and chorizo slices to the pot. Cook until browned on all sides.
3. 3.
   Remove the meat from the pot and set aside.
4. 4.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
5. 5.
   Add the diced tomatoes, sliced carrots, cubed potatoes, and sliced bell peppers to the pot. Stir well.
6. 6.
   Return the browned meat and chorizo to the pot.
7. 7.
   Sprinkle smoked paprika, dried thyme, salt, and black pepper over the ingredients. Stir to coat everything evenly.
8. 8.
   Pour the beef broth into the pot and add the bay leaf.
9. 9.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
10. 10.
    Remove the bay leaf before serving.
11. 11.
    Serve the Spanish Ollada hot with crusty bread on the side.

Treat your ingredients with care...

• Chorizo — Choose a high-quality chorizo with a good balance of smokiness and spiciness. If you prefer a milder flavor, opt for a sweet chorizo variety.

Tips & Tricks

• For an extra burst of flavor, add a splash of red wine to the stew during the cooking process.
• If you prefer a thicker broth, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last 10 minutes of cooking.
• Feel free to customize the vegetables based on your preferences and seasonal availability.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Spanish Ollada in deep bowls, allowing the aromatic broth to surround the tender meat and vegetables. Garnish with fresh parsley for a pop of color and freshness. Don't forget to have some crusty bread on the side to soak up the delicious broth.

Presentation advice

To enhance the presentation, arrange the colorful vegetables and meat on top of the stew, allowing them to be visible through the broth. Sprinkle a pinch of smoked paprika on each serving for an added touch of color and flavor.