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.
Serves 10


  • 1 16-ounce stick Spanish chorizo sausage, cut into a medium dice
  • 2 Tbsp. smoked Spanish paprika
  • 3 tsp. cumin
  • 2 tsp. coriander
  • 2 tsp. saffron thread
  • 4 cloves peeled garlic
  • ½ Spanish onion, diced
  • ½ cup sherry vinegar
  • 1 cup Chardonnay wine
  • 32 ounces cooked white beans
  • 6 chopped plum tomatoes
  • ½ carrot, peeled and diced
  • 1 ½ cups chicken stock
  • 4 Tbsp. tomato paste
  • 3 sprigs of fresh thyme
  • 3 sprigs of fresh oregano
  • 5 sprigs of parsley
  • 1 bay leaf
  • Juice of 1 lemon


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.


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