A true one-pot wonder, this simple Spanish inspired casserole is big on flavour and refreshingly light on effort. Other than the initial stages of browning the ingredients, this dish pretty much takes care of itself and rewards with a tasty family friendly meal that can be adapted to cater to almost all tastes and preferences.
Now I have to be honest, this wonderful casserole is about as Spanish as chow mien is Chinese or California rolls are Japanese, but these days cultural authenticity is hardly an impediment to being the poster child of world cuisine. The modern maxim seems to be, “If a dish tastes good, who cares?” and rightfully so. After all, when the results are this tasty, I’m all about the muddled.
So whilst only vaguely Spanish, this simple dish is nevertheless brimming with classic Iberian flavours and, for a change, all the ingredients are perennial pantry staples. Admittedly I take it for granted that my larder resembles an over-stocked cornucopia of random ingredients, but this isn’t the sort of dish that calls for long forgotten packets of shrimp paste, bamboo leaves and jellyfish (yes, I do actually have the latter lurking in the depths of my fridge!). I digress, however.
Thankfully, significantly less exotic pantry staples are required for this dish, namely tins of butter-beans, chopped tomatoes, chorizo and smoked paprika. Admittedly smoked paprika isn’t necessarily a staple pantry item, but is readily available at most supermarkets or it can be substituted with regular paprika and a pinch of chilli powder or flakes. You can also use chickpeas instead of the butter beans and the fennel seeds can be omitted if you don’t have any…like I said, this recipe is nothing if not adaptable.
Note: As with most stews and casseroles, this dish will be all the better from a night chilling in the fridge.