Based on the Spanish seafood stew, Zarzuella, this broth is a lovely winter evening soup- and the gremolata gives a great freshness at the end! It’s delicious with some crusty bread as a main meal, or served alongside some grilled prawns.
For the broth
- 100ml Olive Oil
- 80g Chorizo, diced
- 1 Red Onion, finely diced
- 1 Red Chilli, finely diced
- 1 Clove Garlic, crushed
- Pinch of Saffron
- 200ml White Wine
- 1 Tin of Chick Peas, drained
- 500ml Chicken Stock
For the gremolata
- Zest of 1 lemon
- 1 Clove garlic, finely chopped
- 2 Tbsp Fresh Parsley, chopped
For this recipe you will need to maintain your oven at around 220°c.
Heat the olive oil with the chorizo in a heavy bottomed casserole for a few minutes, or until the oil begins to turn a lovely red colour. Then add the onion, chilli, garlic and saffron, and season.
After about 5 minutes, add the white wine and allow to reduce by 2 thirds.
Next, add the chicken stock and the chickpeas, and cook at the front of the oven for a further 10 minutes.
To make the gremolata, simply mix all the ingredients together- the key is to make sure everything is chopped super small!
Serve in bowls, with a good spoonful of gremolata on top.
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