Simon, our Technical Director, lives in Ascot, but spends his weekdays in Hull when he’s working. He has a collection of recipes he’s mastered for when he’s Hull. He creates them all from scratch and assures us they are all easily prepared. His Spanish tapas bean recipe reminds him of the time one of his daughter's was living in Andorra - he loved visiting and going out for tapas. Below is his take on a dish they tasted.
Ingredients (serves 2/3 people):
- 1/2 ring chorizo sausage sliced into discs 3mm thick and then quartered
- 1 can cannellini beans
- 1 lug olive oil
- 3 chopped shallots or salad / large spring onions
- 3 garlic cloves crushed
- 200 ml vegetable / chicken broth
- 1 can chopped tomatoes
- 1 red chili (de seeded)
- 1 generous shake of hot smoked paprika
- Manchego cheese
- Heat olive oil in the large pan / wok over medium heat.
- Add chorizo and fry off (don't over cook. The chorizo should just brown and give off its oil) .
- Remove from pan with slotted spoon and set aside.
- Add chopped onions garlic, chili and paprika to the Chorizo infused oil and sauté until onions are golden.
- Add beans, broth and tomatoes with juice to pot and season.
- Bring to boil then reduce heat, add back chorizo cover, and gently simmer for 5 minutes.
- Decant into an oven proof dish (terracotta adds authenticity and allows for it to be served direct to the table).
- Add generously chunks of cheese (20mm x 20mm x 5mm) covering the top of the bean stew with a stepping stone type arrangement
- Place in a pre warmed oven at 200 degrees for 40 minutes
- Serve from the oven with fresh baked rustic bread and a good Rioja!
If you have individual terracotta bowls (or similar) allow guests (your family during lockdown) to serve themselves tapas style.