Extremaduran Blood Sausage Stew (cachuela Extremeña)
Extremaduran Blood Sausage Stew, also known as Cachuela Extremeña, is a traditional dish from the Extremadura region of Spain. This hearty and flavorful stew is perfect for a cozy meal on a cold day.
Ingredients
- 1 lb Extremaduran blood sausage, sliced
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tomatoes, diced
- 1 green bell pepper, chopped
- 1 bay leaf
- 1 tsp smoked paprika
- 4 cups chicken or vegetable broth
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the sliced blood sausage and cook until browned, about 5 minutes.
- Add the chopped onion and garlic, and cook until softened, about 5 minutes.
- Stir in the diced tomatoes, chopped green bell pepper, bay leaf, and smoked paprika.
- Pour in the chicken or vegetable broth and bring the stew to a simmer.
- Cover and cook for 45 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Remove the bay leaf before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 25g
- Protein
- 18g
- Fat
- 20g
Supplies
Large pot Stirring spoon Cutting board Knife
Tools
Stovetop
Serving suggestions
Serve the Extremaduran Blood Sausage Stew with crusty bread or over a bed of rice.
Tips & tricks
For a spicier kick, add a pinch of cayenne pepper to the stew.
Cost
$15