How long can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Can I make this stew ahead of time?

Yes, it's even better the next day as the flavors develop more overnight.

Can I substitute the chorizo with a vegetarian option?

Yes, you can use a vegetarian chorizo alternative or simply add more beans for protein.

What's the best way to reheat the stew?

Reheat gently on the stove over low heat, stirring occasionally until warmed through.

Can I freeze this stew?

Yes, the stew can be frozen in a sealed container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Spanish Saffron and Chorizo Stew with White Beans

Name: Spanish Saffron and Chorizo Stew with White Beans
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Olive oil; Onion; Garlic; Saffron threads; Hot water; Spanish chorizo; White beans; Chopped tomatoes; Smoked paprika; Vegetable or chicken stock; Salt and pepper; Fresh parsley; Lemon juice

A hearty and flavorful Spanish-inspired stew

Enjoy the bold flavors of Spanish saffron, smoky chorizo, and creamy white beans in this comforting stew that's perfect for any chilly evening.

1 h 30 min
4
Intermediate

Ingredients

For the Stew Base

Olive oil

2 tablespoons

Onion

1 large, finely chopped

Garlic

3 cloves, minced

For the Saffron

Saffron threads

1/4 teaspoon

Hot water

2 tablespoons

For the Stew

Spanish chorizo

150g, sliced

White beans

400g canned, drained and rinsed

Chopped tomatoes

400g canned

Smoked paprika

1 teaspoon

Vegetable or chicken stock

2 cups

Salt and pepper

To taste

For the Finishing Touches

Fresh parsley

2 tablespoons, chopped

Lemon juice

1 tablespoon

Preparation

Preparation of the Saffron Mixture

Toast saffron threads

Place the saffron threads in a small pan over low heat for about 30 seconds to toast them.

Chef’s Tip: Toast the saffron threads lightly to release their full aroma before using.

Steep saffron

Immediately transfer to a bowl and pour in the hot water to steep for 10 minutes.

Preparing the Stew Base

Heat olive oil

Heat olive oil in a large pot over medium heat.

Sauté onion and garlic

Add the onion and garlic, sautéing until soft and translucent.

Important: Ensure not to burn the garlic as it can turn bitter easily. Pro Tip: Use a wooden spoon to constantly stir the onions and garlic.

Cook chorizo

Add the sliced chorizo and cook for another 5 minutes until browned.

Cooking Process

Combining Ingredients

Add the chopped tomatoes, paprika, and stock to the pot with the sautéed base.

Simmering

Bring to a boil, then reduce heat and let simmer for 20 minutes.

Finishing the Stew

Stir in the white beans and saffron mixture, simmer for another 15 minutes. Adjust seasoning.

Plating & Serving