Taste Fresh :: Delicatessen - Hams and Salamis
HAMS AND SALAMIS
No deli worth its salt would not stock Serrano Ham and Prosciutto de Crudo– and we are no exception. In addition you will find Salchichon, Germany’s famous Kassler pork, Pastrami, Honey Glazed Ham. Salamis ready for slicing include Italy’s Milano, German Paprika, and a French Saucisson Sec with a hint of garlic. Vacuum packed chorizo in 3 varieties and pancetta fill the upright chillers. We also have the ingredients for the famous Spanish "stew" Fabada Asturiana. If you want to know what to do with the ingredients then check out this recipe:
There are many variations in the ways this traditional Spanish stew can be made, but the version given below is perhaps the standard one. The Cazuela (terracotta dish) should be soaked in warm water for about 10 minutes before the first use.
INGREDIENTS
275G Chorizo
125g Pancetta
275g Morcilla (Spanish blood sausages)
550g White Beans (dry weight)
2 tbsp Olive Oil
2 Onions
4 Garlic cloves
3 tbsp Tomato Puree
1 tbsp Spanish Paprika or Chilli powder
Pinch of Saffron strands
1 Bay leaf
Black pepper
METHOD
- Soak the white beans overnight, then drain and rinse well. Place the beans in a large saucepan, cover with cold water and bring this to the boil for 10 minutes. Remove from the heat and drain again. Set aside.
- Heat a little olive oil in the dish, add onions and garlic and sauté gently until transparent. Add the diced panceta (smoked paprika-flavoured bacon).
- Stir in a couple of tablespoons of tomato paste and some paprika or chilli (optional) then add the drained beans, crumbled saffron strands and a bay leaf. Season with pepper and add water to cover. Bring to the boil, then reduce the heat and cook very slowly for 1 – 1 ½ hours.
- After this cooking time, gently fry the sliced chorizo (paprika sausage) and morcilla (black pudding) in olive oil and add to the dish. Adjust the seasoning, adding salt if required, and then cook for a further 30 minutes, adding a little more water if necessary.
Serve hot, with chunks of crusty bread and a glass of full-bodied red wine such as our Rioja Vega or Marques de Badajoz. Enjoy!