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Smoky spanish stew

Serves 4
Prep time: 5 minutes
Cooking time: 35 minutes

"With its fiery bite and smoky flavours this is an easy version of Asturian ‘strong’ mountain food that I first ate in the Paradors of Spain. It makes a great dish with saffron rice or roast game or in smaller portions as tapas."



  • 8oz Puy lentils
  • 1 medium onion, chopped finely
  • 8oz chorizo sausage
  • 2 pints of water
  • 1 tin chopped tomatoes
  • 1 tsp dried chilli flakes
  • 1 tsp dried mixed herbs
  • 2 tsp smoked paprika
  • A handful croutons
  • 1 Tbsp olive oil
  • 1 crushed clove of garlic
  • 2 oz smoked bacon, chopped fine
  • ½ tsp smoked paprika
  • A small bunch of parsley, chopped
View the method
  1. Rinse the lentils and place in a saucepan with the onion, whole sausages, and water. Bring to the boil and remove any froth.
  2. Add the tomatoes, chilli, herbs and smoked paprika. Simmer for 30 minutes or until the lentils are tender.
  3. Remove from the heat and slice the sausages thinly, returning the slices to the pot. Season to taste.
  4. To make the crunchy picada topping, grind the croutons into coarse crumbs. Fry the garlic gently, then add the bacon in the oil until crisp and add the further ½ teaspoon of paprika. Mix roughly into the crumb mixture.
  5. Garnish the stew with the picada of fried crumbs and chopped parsley.
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