Rachael Ray: Quick Stew Recipe
Rachael said you can find Spanish Chorizo near the kielbasa, and since it’s fully cooked, that means this stew will come together quickly when you need it to. Use any dark, leafy green in place of kale if you want to make a substitution.
For extra points, recreate Rachael’s Romesco Sauce, which she suggested pairing with toasted bread for cleaning up the bowl after you’ve enjoyed your stew. Romesco Sauce could also work well with just about any protein.
Rachael Ray: Portuguese Chorizo Stew Recipe with Romesco Sauce Ingredients
- 1 tbsp Olive Oil
- 1 or 2 cloves fine chopped Garlic
- 1 14-oz can drained Chickpeas
- 1 bunch flat-leaf Kale (or use Chard)
- 3/4 lb Spanish Chorizo
- 1 28-oz can Stewed Tomatoes
- 1 quart Chicken Stock
Romesco Sauce Ingredients
- 1 Red Field Pepper
- 1/4 cup toasted Marcona Almonds
- 1 tsp Smoked Sweet Paprika
- 1 peeled clove Garlic
- 2 tbsp Sherry Vinegar
- 1 handful flat-leaf Parsley
- 1/4 tsp Cayenne
- 1/3 cup Extra Virgin Olive Oil
Rachael Ray: Portuguese Chorizo Stew with Romesco Sauce Recipe Directions
- Take the sausage out of its casing. Dice chorizo.
- Heat olive oil on medium high in a deep pot.
- Render chorizo for about 90 seconds.
- Stir in garlic for about a minute.
- Add tomatoes with stock and chickpeas and let everything come to a boil; add kale and let it wilt.
- Simmer before serving so that the flavors come together.
- Serve with toasted bread generously topped with Romesco Sauce.
- Romesco Sauce Directions
- Roast the pepper over a flame or in the broiler until skin has blackened and begins to blister.
- Place in a bowl and cover to cool. Then peel and remove seeds.
- In a food processor, combine the pepper flesh with nuts, garlic, sherry vinegar, smoked paprika, cayenne, parsley, and olive oil; salt.
- Serve on toasted bread or with grilled vegetables.