Paprika

Spanish Pork Casserole with Chorizo & Butter Beans

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.

Spanish Pork Casserole with Chorizo & Butter BeansNow 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.

Click here for the recipe

Merluza à la Gallega (Spanish Hake and Chorizo)

imageOn the face of it, South African and Spanish cuisines have virtually nothing in common, except for one thing – both countries consume a staggering amount of hake!

Know as merluza in Spain and often referred to as stockfish in South Africa, hake is a staple in both countries. Sadly, hake in South Africa is usually relegated to being given the “fish ‘n chips treatment”, which is a shame as its light and delicate flavour deserves so much more. Generally considered an every-man’s fish, when it comes to more complex dishes, South Africans tend to pass over hake in favour of classier fish like kob or kingklip. In Spain, however, hake is viewed with slightly more reverence than it is afforded in South Africa and, as a result, it benefits from a greater appreciation of its true potential.

My favourite way of sprucing up a piece of hake, Merluza à la Gallega is a revelation to all hake loving South Africans! Quick, tasty and relatively cheap to make, this dish is a true one-pot wonder. I love to serve this dish with some day-old ciabatta, drizzled with some olive oil and lightly grilled – it is the perfect way to mop up the smoky broth!

Trust me, you will never see the humble hake in quite the same way ever again. Impossibly good.

Click here for the recipe