The Stew That Proves Good Things Happen When Spain and a Pan Get Serious

Movement Notes

I'm going to say something controversial: chorizo might be the most charismatic ingredient in any kitchen, and if you disagree, you simply haven't cooked with it enough. When this spicy, paprika-laced sausage hits a hot pan, it starts leaking oil the color of a sunset, and that oil becomes the foundation for everything that follows. It's like the chorizo is paying rent in the form of flavor, and the rent is very, very reasonable. This stew understands that principle on a molecular level. You start by softening onions, carrot, and celery in a generous pour of olive oil—not shy olive oil, confident olive oil—along with thyme and bay leaves because this is European cooking and herbs are mandatory. Once the vegetables have softened and the kitchen smells like the inside of a very cozy cottage, in goes the chorizo, along with garlic, cinnamon, and smoked paprika. The cinnamon might raise eyebrows, but it adds a warmth that makes this stew taste like it was conceived by someone who truly understands comfort. As the sausage sizzles and releases its crimson oils, the whole pot transforms into something that looks and smells like a hug from your coolest relative. In go the chickpeas—hearty, nutty little spheres that soak up that spiced oil like sponges—along with a splash of sherry vinegar for brightness and a splash of water to bring it all together. A brief simmer, then you add spinach, which wilts down from an intimidating mountain to a reasonable and deeply green addition that makes you feel virtuous without trying very hard. The finished stew is thick, rust-colored, and profoundly satisfying, the kind of meal that makes you want to tear off a hunk of crusty bread and use it to mop up every last bit of that smoky, saffron-tinted sauce. It's what Tuesday evenings were invented for.

Score Trail

Source Reference

Original score log: https://www.bbcgoodfood.com/recipes/chickpea-chorizo-spinach-stew