Supreme vegetable stew with diced Chorizo Extra Vela

Supreme vegetable stew with diced Chorizo Extra Vela

• Chorizo vela • Gluten Free • Winter • At home
35 Min / Easy

Traditional recipe using the best homegrown vegetables which was taught to us by our grandparents and becomes supreme when just the right amount of chorizo is added.


(For 4 people)
  • 150 grams of peas (fresh ones if possible)
  • 8 or 10 artichokes
  • 100 grams of beans
  • 4 sliced carrots
  • 200 grams of mushrooms
  • 8 fresh asparagus (if you can’t find fresh, use tinned)
  • 200 grams of diced chorizo
  • 2 scallions
  • 1 garlic
  • 2 or 3 tomatoes
  • Saffron
  • Salt
  • Virgin olive oil
35 Min


Cook the peas, the clean artichokes, the beans and the carrots in a saucepan (15-20 minutes), to which salt has been added.

If the asparagus are fresh, cook them separately.

In a frying pan, sauté the clean mushrooms with garlic and put aside.

Using the same frying pan, cut the onions into julienne strips, fry them, and add two or three tomatoes and some strands of saffron. Cook slowly until a good sofrito is achieved (the vegetables have slow-cooked into a chunky paste).

Now, in a large saucepan or frying pan, put a dash of virgin olive oil, fry the chorizo until it releases its juice and add, in this order: the sofrito; the mushrooms and the vegetables. Decorate with the asparagus.

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