Sign up to our mailing list and get the latest recipes, news, offers & competitions delivered direct to your inbox. Speak to you soon!

Recipes

Chick Pea & Chorizo Broth with Gremolata

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. 

Ingredients

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

Method

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.

Are you interested in our wood fired ovens? Head over to our product pages for more information.

To keep in the loop with all the latest news make sure you follow us on InstagramTwitterFacebook and Pinterest.

 

Comments are closed.