Chorizo D' Espana Recipe

Prepare chorizo

Slice the chorizo into 1/4-inch (6 mm) rounds. If the chorizo is particularly hard, score and slice; if soft, you can cut into half-moons.

Heat a large sauté pan or shallow Dutch oven over medium heat. Add 2 tbs olive oil and swirl to coat.

Add the chorizo rounds in a single layer (do not overcrowd). Cook 3–4 minutes, turning once, until browned and some fat renders out. Use a slotted spoon to transfer the chorizo to a plate, leaving the rendered oil in the pan.

Add the diced onion and red bell pepper to the pan. Cook over medium heat 6–8 minutes, stirring occasionally, until the vegetables are soft and beginning to caramelize.

Stir in the minced garlic and cook 30–45 seconds until fragrant. Add smoked paprika and sweet paprika; stir to coat the vegetables and bloom the spices for about 20–30 seconds.

Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it reduce by half, about 1–2 minutes.

Pour the tomato passata and chopped canned tomatoes into the pan with the sofrito. Stir to combine.

Add the drained cannellini beans and the chicken or vegetable stock. Stir gently to avoid breaking up the beans.

Return the browned chorizo and any collected juices to the pan. Add the bay leaf and dried oregano.

Bring the mixture to a gentle simmer, reduce heat to low, cover partially, and cook 10–12 minutes to let flavors meld and sauce thicken slightly. Stir occasionally, tasting for seasoning.

Remove from heat. Discard the bay leaf. Stir in sherry or red wine vinegar, salt, and pepper. Adjust to taste—add more vinegar for brightness or a pinch more salt if needed.

Sprinkle chopped fresh parsley over the stew and give a final gentle stir.

If using, nestle soft-boiled eggs into the stew or serve them on the side. Spoon chorizo d'Espana into bowls and serve with lemon wedges and slices of crusty bread for soaking up the sauce.

To make soft-boiled eggs: bring a small pot of water to a gentle boil, add eggs and cook 6–6.5 minutes for jammy yolks. Transfer to an ice bath for 2 minutes, peel and halve.

Serve immediately while hot. Leftovers keep refrigerated in an airtight container for up to 3 days; reheat gently on the stovetop over low heat with a splash of stock or water to loosen the sauce.