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Grid Iron Meat

Spanish-Style Pork Stew

This Spanish-style pork stew is a hearty, rustic dish bursting with the rich, smoky flavours of the Mediterranean. Tender pork, spicy chorizo, and sweet red peppers simmer together in a vibrant tomato and red wine sauce, seasoned with smoked paprika and aromatic herbs. Perfect for a cosy dinner, it’s a dish that’s both comforting and full of character, ideal served with crusty bread or a side of rice.

INGREDIENTS
  • 800g diced pork shoulder or belly
  • 200g cured chorizo, sliced
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 2 red peppers, diced
  • 400g tin of chopped tomatoes
  • Olives (optional)
  • Slices of Sun dried tomatoes (optional)
  • 200ml red wine
  • 500ml chicken stock
  • 2 tsp smoked paprika
  • 1 tsp sweet paprika
  • 1 tsp dried oregano
  • 2 bay leaves
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish
METHOD

  • Heat the olive oil in a large heavy-bottomed pot or casserole dish over medium heat.
  • Brown the diced pork in batches to ensure a nice sear. Remove the pork and set aside.
  • Add the chorizo slices to the pot, cooking until they release their oils and start to crisp slightly. Remove and set aside with the pork.
  • In the same pot, sauté the onion until soft and golden. Add the garlic and cook for another minute.
  • Stir in the red peppers, smoked paprika, sweet paprika, and oregano, allowing the spices to bloom for a minute.
  • Return the pork and chorizo to the pot, then pour in the red wine. Let it simmer for 2–3 minutes to burn off the alcohol.
  • Add the chopped tomatoes, chicken stock, and bay leaves along with olives and Sun dried tomatoes if using. Stir to combine, then season with salt and black pepper.
  • Bring to a gentle boil, then lower the heat to a simmer. Cover the pot and cook for about 1.5 hours, stirring occasionally.
  • Uncover and cook for another 30 minutes to reduce and thicken the sauce. Check the seasoning and adjust if needed.
  • Remove the bay leaves and serve the stew hot, garnished with fresh parsley.

Shop for Ingredients

Lishman’s Yorkshire Chorizo Saucisson – 180g

Lishman’s Yorkshire Chorizo Saucisson is an award-winning charcuterie made from high-welfare Yorkshire pork.

Seasoned with paprika and garlic, this chunky, traditional French-style salami adds rich flavour and visual appeal to charcuterie boards. Perfect for slicing, stuffing inside chicken, or topping pizzas.

£10.50

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Rare Breed Pork Diced (500g)

Rare Breed Pork Diced – 500g

Diced rare breed pork

Sourced from heritage breeds like Gloucestershire Old Spot, Tamworth, and Berkshire, offers a superior culinary experience with its rich flavour and tender texture. Raised on small-scale farms committed to sustainable and ethical practices, this pork not only delivers unparalleled taste but also supports animal welfare and biodiversity. Its higher intramuscular fat content ensures juiciness and versatility across a range of dishes, from stews to stir-fries.

£8.64

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Here are some ideal sides and matches to serve with your Spanish-style pork stew:

Sides

  • Crusty Bread
    • A rustic baguette, ciabatta, or sourdough is perfect for mopping up the rich tomato sauce.
  • Rice
    • Steamed white rice or saffron-infused rice works wonderfully to soak up the flavours.
  • Potatoes
    • Buttered new potatoes or roasted potatoes add a hearty touch.
    • Patatas bravas with a spicy tomato sauce for a traditional Spanish feel.
  • Couscous
    • Light and fluffy couscous provides a neutral base that lets the stew shine.

Vegetables

  • Green Beans
    • Steamed or sautéed green beans tossed with olive oil and garlic.
  • Roasted Mediterranean Vegetables
    • Courgettes, aubergines, and tomatoes seasoned with olive oil and oregano.
  • Salad
    • A simple green salad with a lemon and olive oil dressing for a refreshing balance.

Matches

  • Olives and Cheese
    • Serve a small plate of marinated olives and manchego cheese as a nibble or alongside the stew.
  • Charcuterie
    • A selection of Spanish cured meats like jamón serrano or ibérico can complement the flavours of the chorizo.
  • Pickled Vegetables
    • Lightly pickled carrots or cucumbers can provide a sharp, acidic contrast to the rich stew.

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Hot Tips

  • For a deeper flavour, let the stew rest for an hour before reheating and serving.
  • If you prefer a thicker stew, mash a few of the cooked peppers or add a slurry of cornflour and water in the final 10 minutes.
  • Add a couple of whole dried chillies for some added heat.

Pairings

  • Red Wine
    • A Spanish Rioja or Tempranillo brings out the smoky paprika and complements the pork and chorizo.
    • A Grenache (Garnacha) offers fruitiness that balances the stew's richness.
  • Beer
    • A medium-bodied amber ale or Spanish lager pairs well with the hearty nature of the dish.
    • A smoked beer (Rauchbier) enhances the smoky notes from the paprika and chorizo.
  • Sherry
    • A dry Amontillado or Oloroso sherry adds nutty, complex flavours that harmonise beautifully with the stew.
  • Non-Alcoholic Options
    • A sparkling water with a slice of orange or lemon for a refreshing contrast.
    • A lightly spiced tomato juice can echo the stew's rich tomato base.
  • Cocktails
    • Sangria made with red wine, oranges, and brandy adds a fruity Mediterranean vibe.
    • A Negroni with its bittersweet profile can cut through the richness of the dish.

Recipe Collections

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