35 MINS / EASY
A traditional recipe with the best from the garden, which our grandmothers taught us and which becomes supreme with the addition of a touch of chorizo.
INGREDIENTS
(For 4 persons)
- 150 grams of peas (preferably fresh)
- 8 to 10 artichokes
- 100 grams of beans
- 4 sliced carrots
- 200 grams of mushrooms
- 8 fresh asparagus (if there is no canned asparagus)
- 200 grams of chorizo in cubes
- 2 onions
- 1 garlic
- 2 or three tomatoes
- Saffron
- Salt
- Virgin olive oil
ORTIZ PRODUCTS IN THE RECIPE
1
In a pot, cook the peas, cleaned artichokes, beans and carrots (15-20 minutes), to which salt has been added.
2
If you have fresh asparagus, cook them separately.
3
In a frying pan, sauté the cleaned mushrooms with garlic and set aside.
4
In the same frying pan, cut the onions into julienne strips, fry them and add two or three tomatoes and a few strands of saffron. Fry slowly until it becomes a good frying sauce.
5
Now, in a large casserole or frying pan, pour a dash of virgin olive oil, fry the chorizo until it releases its game and add in this order: the sofrito, the mushrooms and the vegetables. Garnish with the asparagus.
6
TIP
In summer, the stew can be made and left to cool in the fridge and then eaten as a salad.
