Ingredients

• 200g x Chorizo - sliced

• 2 x Medium leeks - trimmed and fully washed

• 4 x Medium red skin potatoes - cut into quarters about 3cm

• 1 x Medium red capsicum - deseeded and diced into 3cm pieces

• 4 x Garlic cloves - finely diced

• 1 x Tin Italian diced tomatoes

• 500g x Best quality home made style chicken stock

• 2 x Tablespoons tomato paste

• 2 x Teaspoons smoky paprika

• 1 x Tin cannellini beans - fully drained

• 1/4 x teaspoon black pepper

• Salt to taste but with the chorizo not really needed

Preparation

Heat a large heavy based pan and add a little olive oil and when hot add the diced leeks, garlic, potatoes, capsicum and chorizo. Stir well then cover the pan and steam for 15 minutes to allow the amazing flavours of the chorizo to join with the leeks, capsicum and potatoes. During this time stir occasionally

Next, remove the cover and add the tomato paste to the base of the pan and allow to sit for a few minutes to remove the bitterness. Then add the tomatoes, cannellini beans, smoky paprika, stock, salt and black pepper. Stir well.

Now bring to the boil then take down to a low heat to cook the potatoes and reduce the sauce a little - about 20 minutes. Make sure the potatoes do not overcook.

Serve with your preferred rice.

Important: Best quality chicken or vegetable stock is important for flavour. Avoid the cardboard, over salted supermarket stocks.

Comments: This is a serious stew in the best Spanish tradition. The 500g of chicken or vegetable stock seems a lot but from our recipe test we found the 500g essential. Also, great fun and easy to make yourself and a big saving !