Chef Richard Garcia of Boston's 606 Congress uses smoked Spanish paprika in his signature White Bean and Chorizo Stew. Garcia relies on this spice for a deep, smoky flavor that complements Spanish chorizo sausage.
Sweat chorizo and spices in a few tablespoons of olive oil over medium heat for 2 minutes. Add vegetables and cook for an additional 5 minutes. Add beans.
Deglaze the pan with sherry vinegar and white wine, scraping up browned bits. Add chicken stock and tomato paste.
Wrap thyme, oregano, bay leaf and parsley in a cheese cloth and add to stew.
Cook for approximately 5 minutes. Season with lemon juice, salt and pepper.
This recipe is part of an article on new, easy ways to spice up your dinner.
Published on February 06, 2012