Maturing Nicely

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Further to my post of the night before last, here is picture of the current state of play with the chorizo and chickpea stew I started back then. After the initial long slow cook-down of the sausage [I emphasise that the chorizo has to be the uncooked, soft variety] and chickpeas with onion, tomato, chillis, pimenton, etc.; yesterday I sweated down a large bag of baby spinach into the stew, and although it would normally have called for a more robust green such as kale, I decided on spinach just because I like it, which is reason enough. We each had a bowl last night with crusty bread, and very fine and spicy it was too. Tonight, I've fried off two more sliced sausages in lots of olive oil and added them to the simmering pan of stew, along with the oil, and added a tablespoon of tomato puree. This I'll cook through for a while then let it cool for tomorrow, when we'll have it with saffron rice. This kind of food just gets better with age...

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