Chicken and Chorizo Stew

Spanish-style Chicken and Chorizo Stew with Peppers, Onions and Smoked Paprika. Marks and Spencer sell a fantastic range of ready prepared meals and they do a range called 'Cook'.

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Last week I spied this Spanish-style chicken and chorizo stew with peppers, onions, smoked paprika and Arborio rice.

Anyway, I bought one to give it a try, but with every intention of having a go at making it myself if we liked it; we loved it.

Top Recipe Tips!

• Be sure to use smoked paprika, or it won't taste the same. I always use this brand of sweet smoked Pimentón de la Vera.

• If it's good enough for Gordon Ramsay and Rick Stein then it's good enough for me! Seriously it is the best.

• For this recipe, you will need a whole garlic bulb

How to Roast Garlic in the Oven

Preheat your oven to 200°C/400°F

Peel most of the paper off the garlic. Leave the head itself intact with all the cloves connected.

Cut the top off the head of garlic to expose the tops of the garlic cloves.

Drizzle a couple of teaspoons of olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves.

Wrap the garlic in kitchen foil and roast in the oven for 40 minutes.

After 40 minutes, check how it's going - the garlic is done when a centre clove is completely soft when pierced with a sharp knife.

Once it's nice and soft, you can continue roasting until deeply golden for a more caramelized flavour, but check the garlic every 10 minutes. The exact roasting time will depend on the size of your garlic, the variety, and its age.

Love Chorizo?  Then you might like my Crispy Potatoes with Chorizo, Lemon and Garlic.

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