Spinach Oyster And Chorizo Stew Recipes

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CHICKPEA, CHORIZO & SPINACH STEW

For a healthy, warming supper that takes little effort or time, you can't beat this simple one-pan dish

Provided by Thomasina Miers

Categories     Dinner, Lunch, Main course

Time 30m

Number Of Ingredients 13



Chickpea, chorizo & spinach stew image

Steps:

  • Heat the oil in a large pan, then gently fry the onion for 3-4 mins until it begins to soften. Stir in the carrot, celery, thyme and bay leaves. Season, then cook for 2-3 mins, stirring occasionally. Add the garlic, chorizo, cinnamon and smoked paprika. Gently fry until the vegetables soften and the chorizo starts to release its oils and crisp up.
  • Stir in the chickpeas, vinegar and 150ml water, then bring to a simmer for 1-2 mins until the chickpeas have heated up. Add the spinach, then stir through the chickpeas until it wilts a little. Remove from the heat, season to taste, then serve warm with crusty bread.

Nutrition Facts : Calories 487 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 23 grams protein, Sodium 3.36 milligram of sodium

3-4 tbsp extra-virgin olive oil
1 onion , chopped
1 carrot , finely diced
1 celery stick, finely diced
few thyme sprigs
2 bay leaves
2 garlic cloves , finely chopped
200g chorizo , diced
¼ tsp cinnamon
1 tsp hot smoked paprika
2 x 410g/14oz cans chickpeas , rinsed and drained
1-2 tbsp sherry vinegar
400g bag spinach leaves, washed and drained

SPINACH, OYSTER AND CHORIZO STEW

Provided by Regina Schrambling

Categories     dinner, one pot, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9



Spinach, Oyster And Chorizo Stew image

Steps:

  • Heat oil in a heavy soup pot over medium-low heat. Add onion, then crumble chorizo into the pot. Cook, stirring often, until sausage is browned, about 10 minutes. Remove sausage and onion, drain well to remove fat, wipe out pot and return sausage and onion.
  • Add milk and half-and-half to the pot over medium heat, and heat just until steaming. Add spinach, and simmer a minute or two.
  • In a skillet, heat oysters and their liquor just until edges curl up. Pour into pot, and heat until very hot but not boiling. Season to taste with Worcestershire sauce, salt and pepper.

1 tablespoon peanut oil
1/2 cup finely chopped onion
1/2 pound Mexican chorizo, casing removed
2 cups whole milk
1 1/2 cups half-and-half
1 pound fresh spinach, stemmed, washed and chopped (or 1 10-ounce box frozen chopped spinach, cooked)
1 pint shucked bluepoint or other oysters with their liquor
Worcestershire sauce to taste
Salt and freshly ground white pepper to taste

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