Chorizo Tomato Stew On Garlic Croutons With Zesty Parsley Sprinkle Recipes

Steps:

• Preheat a medium soup pot over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the chorizo and cook, stirring frequently, 3 minutes. Add the 2 cloves chopped garlic, onion, celery, carrot, potatoes, thyme, salt and pepper, cook for 3 to 4 minutes. Add the tomatoes and chicken broth and bring up to a bubble, turn the heat down to medium low and simmer for 10 minutes, or until slightly thickened.
• Fill a medium skillet with warm water. Bring water to a gentle simmer over medium low heat. As the water is coming up to a simmer proceed with making the garlic croutons and the zesty parsley sprinkle.
• Toast the bread in the broiler or in a toaster oven. Once the bread is toasted, rub with the cracked garlic and then drizzle extra-virgin olive oil over it and reserve.
• Pile the parsley leaves, lemon zest and orange zest on a cutting board. Run your knife through the pile until the parsley is finely chopped and the zests are completely incorporated into the parsley, reserve.
• Once the water is at a bubble for poaching the eggs, pour the vinegar into the simmering water. Crack an egg into a small bowl. Gently pour the egg into the simmering water. Repeat with the remaining 3 eggs. Cook eggs for about 2 minutes for runny yolks, or about 4 for solid yolks. Do not allow the water to boil. Carefully remove the eggs with a slotted spoon to a towel-lined plate to drain.
• To serve, pull thyme stems from chorizo-tomato stew, then arrange the garlic croutons in the bottom of 4 shallow soup bowls, ladle some of the stew on top of the garlic croutons, set eggs in place and sprinkle dish with zesty parsley sprinkle and serve.

Steps:

• Preheat a medium soup pot over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the chorizo and cook, stirring frequently, 3 minutes. Add the 2 cloves chopped garlic, onion, celery, carrot, potatoes, thyme, salt and pepper, cook for 3 to 4 minutes. Add the tomatoes and chicken broth and bring up to a bubble, turn the heat down to medium low and simmer for 10 minutes, or until slightly thickened.
• Fill a medium skillet with warm water. Bring water to a gentle simmer over medium low heat. As the water is coming up to a simmer proceed with making the garlic croutons and the zesty parsley sprinkle.
• Toast the bread in the broiler or in a toaster oven. Once the bread is toasted, rub with the cracked garlic and then drizzle extra-virgin olive oil over it and reserve.
• Pile the parsley leaves, lemon zest and orange zest on a cutting board. Run your knife through the pile until the parsley is finely chopped and the zests are completely incorporated into the parsley, reserve.
• Once the water is at a bubble for poaching the eggs, pour the vinegar into the simmering water. Crack an egg into a small bowl. Gently pour the egg into the simmering water. Repeat with the remaining 3 eggs. Cook eggs for about 2 minutes for runny yolks, or about 4 for solid yolks. Do not allow the water to boil. Carefully remove the eggs with a slotted spoon to a towel-lined plate to drain.
• To serve, pull thyme stems from chorizo-tomato stew, then arrange the garlic croutons in the bottom of 4 shallow soup bowls, ladle some of the stew on top of the garlic croutons, set eggs in place and sprinkle dish with zesty parsley sprinkle and serve.

Steps:

• Preheat a large soup pot over medium-high heat with the 2 tablespoons of EVOO. Add the chorizo and cook, stirring frequently, for 3 minutes. Add the 2 cloves of chopped garlic, the onions, celery, carrots, potatoes, thyme, salt, and pepper, and cook for 3 to 4 minutes. Add the tomatoes and chicken stock and bring up to a bubble, then turn the heat down to medium low and simmer for 10 minutes, or until slightly thickened.
• While the stew is simmering, toast the bread in the broiler or in a toaster oven. Rub with the crushed garlic clove and then drizzle EVOO over it and reserve.
• Pile the parsley leaves, lemon zest, and orange zest on a cutting board. Run your knife through the pile until the parsley is finely chopped and the zests are completely incorporated into the parsley; reserve.
• To serve, arrange the garlic croutons in the bottom of 4 shallow soup bowls, ladle some of the chorizo-tomato stew on top of the garlic croutons, toss a little of the zesty parsley sprinkle over the stew, and serve.

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and slightly browned, about 5 minutes. Add the chorizo and cook, stirring occasionally, until lightly browned around the edges, about 3 minutes. Add the garlic and cook, stirring, 1 minute. Add the potatoes, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 3 more minutes.
• Add the chicken broth, bay leaves and paprika. Bring to a simmer, then reduce the heat to medium and cook 12 minutes. Add the chard; cover and cook, stirring, until the potatoes are tender and the chard is wilted, 3 more minutes. Season with salt and pepper. Ladle into bowls; top with parsley, drizzle with olive oil and serve with bread.

Steps:

• In a skillet heat oil and garlic. Saute bread in oil until browned on both sides. Season with salt and pepper. Sprinkle with cheese and parsley. Cut into bite-sized cubes.

Steps:

• Preheat a large soup pot over medium-high heat with the EVOO. Add the chorizo and cook, stirring frequently, for 3 minutes.
• Add the 2 cloves of chopped garlic, the onions, celery, carrots, potatoes, thyme, salt, and pepper, and cook 3-4 minutes.
• Add the tomatoes and chicken stock and bring up to a bubble, then turn the heat down to medium low and simmer for 10 minutes, or until slightly thickened.
• While the stew is simmering, toast the bread in the broiler or in a toaster oven. Rub with the crushed garlic clove and then drizzle EVOO over it and reserve.
• Pile the parsley leaves, lemon and orange zest on a cutting board. Run your knife through the pile until the parsley is finely chopped and the zests are completely incorporated into the parsley; reserve.
• To serve, arrange the garlic croutons in the bottom of 4 shallow soup bowls, ladle some of the chorizo-tomato stew on top of the croutons, toss a little of the zesty parsley sprinkle over the stew, and serve.

Steps:

• Mince 4 garlic cloves and reserve. Mince remaining garlic clove, put it in a small bowl and cover with 1 tablespoon sherry vinegar.
• Heat 1 tablespoon oil over medium-high heat in a very large skillet or Dutch oven. Add chorizo and cook until browned all over, about 7 minutes. Transfer chorizo to a plate.
• Add as many bread slices to pan as will fit in one layer. Cook until golden on both sides, about 2 minutes. Transfer croutons to a plate and sprinkle with salt. Heat a little more oil in pan and repeat with remaining bread slices, frying them in batches if necessary.
• Heat remaining 2 tablespoons oil in pan. Add both paprikas and let cook for 20 seconds. Add onions and reserved 4 cloves minced garlic and cook until limp, about 3 minutes. Add bell peppers and sauté until onions are golden and peppers soft, about 7 minutes. Add cherry tomatoes, chicken broth, black pepper and bay leaf to pan and bring to a simmer. Cut chorizo in chunks and add it to pan along with any drippings from plate. Reduce heat to low, cover pan, and let cook at a low simmer for 25 minutes. Add remaining 2 tablespoons sherry vinegar to pan and simmer uncovered, until stew thickens slightly, 5 to 10 minutes longer.
• Remove bay leaf and stir in reserved garlic-vinegar mixture and cilantro. Serve stew topped with croutons.

Steps:

• Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat.
• Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.
• Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
• Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.

Steps:

• Heat the oil in a deep frying pan and fry the white parts of the spring onions, the peppers and chorizo for 8 mins, until the peppers are soft and the chorizo is just golden.
• Stir in the garlic, orzo, paprika, sweetcorn and tomato, and fry for 2-3 mins more. Pour in the stock. Bring to a simmer and cook for 8-10 mins, stirring often, until the orzo is tender. Stir in the parsley, the green parts of the spring onions, and the lemon juice and zest.

Steps:

• In a frying pan, fry the chorizo, onion and garlic for 5 mins or until the chorizo is browning on the outside. Drain the excess oil, then stir in the spices.
• Pour in the tomatoes, lemon juice, chickpeas and seasoning. Bubble for 5 mins more to thicken slightly, then sprinkle over the parsley. Serve with toasted sourdough.