250g free range chorizo, cut into 1.5cm slices
3 tbsp extra virgin olive oil
200g thick pork and fennel sausage or morcilla, cut into 3-cm slices
100g pancetta, rind removed, cut into 1cm dice
2 white onions, finely sliced
1 leek, washed, finely sliced (white part only)
4 cloves garlic, finely sliced
1 bunch thyme, leaves picked and finely chopped
1 litre chicken stock
1 litre water
Generous pinch saffron
2 x 400g cans butter beans, rinsed and drained
1 tbsp good quality sherry (optional)
1. In a large saucepan on high heat, sauté the chorizo with 1 tablespoon olive oil for 2–3 minutes, until slightly browned. Remove from pan and set aside.
2. Using the same pan, heat 1 tablespoon olive oil, add sausage and pancetta and cook for 2 minutes until slightly browned. Remove from pan and set aside with chorizo.
3. Using the same pan, heat the remaining tablespoon olive oil, add onions and leek and cook for 3–4 minutes until slightly browned. Return the meats to the pan with onions.
4. Reduce heat to medium, add garlic and thyme and sauté for 2 minutes, until fragrant. Lower heat to a simmer and add chicken stock, water and saffron. Cook for 15 minutes. Add butter beans and continue to simmer for a further 10 minutes. Season to taste and finish with a splash of sherry, if using. Serve with ample amounts of crusty bread.
Wine match: Pinot Noir, Nero d’Avola, Sangiovese, Grenache, Verdelho, Fiano or Chardonnay
Food prep: Julie Ballard