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.
(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
- Virgin olive oil
ORTIZ PRODUCTS IN THE RECIPE
In a pot, cook the peas, cleaned artichokes, beans and carrots (15-20 minutes), to which salt has been added.
If you have fresh asparagus, cook them separately.
In a frying pan, sauté the cleaned mushrooms with garlic and set aside.
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.
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.
In summer, the stew can be made and left to cool in the fridge and then eaten as a salad.