I’ve only recently discovered smoked paprika so was attracted by this recipe which I have adapted from Good Housekeeping. It’s a lovely winter warmer, perfect for when we’re all sitting around with colds, having staggered in from the school run in the horizontal sleet. I also had half a jar of pitted sliced black olives that needed using up before the brine became too cloudy and suspect! Serve in bowls with spoons.
Recipe: Spanish Soupy Warmer
Ingredients (serves 4-6)
- 1 tbsp oil (olive or sunflower, or rapeseed)
- 500g boneless, skinless chicken thighs, chunked
- 1 onion, sliced
- 1 red pepper, de-seeded and sliced
- 1 courgette, sliced
- 2 garlic cloves, chopped or crushed
- salt and pepper
- 1 tbsp smoked paprika
- 400g tin chopped tomatoes
- 1 chicken stock cube
- 1 tsp mixed dried herbs
- 2-3 tbsp pitted sliced black olives
- 400g tin white kidney beans, cannellini or similar, drained and rinsed
- 1/2 pack fresh parsley, chopped
- Fry the chicken cubes in the oil in a large lidded casserole or saucepan for 5 minutes, then add the onion, pepper, courgette and garlic.
- Stir and leave to fry for 5 minutes on a medium heat.
- Add the salt and pepper, tomatoes, crumbled stock cube, paprika and dried herbs. Then fill up the tomato tin with boiling water and add that (this both washes it out and makes sure you don’t waste any tomatoes).
- Finally add the olives and leave to simmer gently for 45 minutes -1 hr. this can be done on the hob on a low heat or in the oven at 150 degrees Celsius. Personally I put it in my slow cooker all day i.e. 9 hrs. 5 minutes before you want to eat, add the beans and parsley (you can stir them in but they look nice sitting on the top, see picture).
Tip: A nice touch is a blob of creme fraiche, sour cream or yoghurt. I am not a crusty bread eater, but you could add some if you fancy it.