Chorizo, Tomato and Leek Winter Warmer Bowl
with Mashed Potato and Parsley
Nothing's better for warming up in winter than hearty bowl food. In this Chorizo, Tomato and Leek Winter Warmer Bowl, smoked paprika helps bring out the flavours of the chorizo, while mash and fresh parsley contrast the richness of the stew.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 unit(s)
Leek
1 unit(s)
Onion
2 unit(s)
Garlic Clove
60 grams
Diced Chorizo
(Contains Milk)
1 sachet(s)
Smoked Paprika
1 carton(s)
Finely Chopped Tomatoes
10 grams
Chicken Stock Paste
1 bunch(es)
Flat Leaf Parsley
40 grams
Baby Spinach
Not included in your delivery
1 tsp
Sugar
300 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Bring a large saucepan of water with 0.5 tsp salt to the boil.
Chop the potatoes into 2cm chunks (peel first if you prefer).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Halve, peel and thinly slice the onion.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the leek, onion and chorizo. Season with salt and pepper. Cook until the leek and onion have softened and the chorizo starts to brown, 6-8 mins, stirring occasionally.
Add the garlic and smoked paprika. Fry for 1 min more.
Stir the chopped tomatoes, chicken stock paste, sugar and water for the sauce (see pantry for both amounts) into the chorizo and veg.
Bring to the boil, then reduce the heat and simmer until thickened, 10-12 mins.
Meanwhile, roughly chop the parsley (stalks and all).
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
Stir the butter (see pantry for amount), spinach and half the parsley into the pan of sauce until the butter has melted and the spinach is wilted and piping hot, 1-2 mins.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
Share the mash between your serving bowls and spoon over the chorizo and tomato sauce.
Finish by sprinkling the remaining parsley over the bowl.
Enjoy!
