Chorizo With Sweet Pepper And Onion Stew And Fried Croutons

Ingredients

• 5 garlic cloves
• 3 tablespoons sherry vinegar
• 3 tablespoons olive oil, more as needed for frying
• 2 pounds spicy fresh (uncured) chorizo, pricked all over with a fork
• 1 8-inch baguette, sliced about 1/4 inch thick
• Kosher salt, to taste
• ¼ teaspoon sweet paprika
• ¼ teaspoon smoked or hot paprika
• 2 large red onions, halved lengthwise and sliced
• 2 Spanish onions, halved lengthwise and sliced
• 2 green bell peppers, sliced
• 2 red bell peppers, sliced
• 2 pints grape or cherry tomatoes, halved if large
• 1 cup chicken broth
• ½ teaspoon freshly ground black pepper
• 1 bay leaf
• 1 bunch cilantro, leaves chopped

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1548 calories; 100 grams fat; 34 grams saturated fat; 0 grams trans fat; 49 grams monounsaturated fat; 9 grams polyunsaturated fat; 93 grams carbohydrates; 8 grams dietary fiber; 37 grams sugars; 68 grams protein; 201 milligrams cholesterol; 3356 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Mince 4 garlic cloves and reserve. Mince remaining garlic clove, put it in a small bowl and cover with 1 tablespoon sherry vinegar.
2. Heat 1 tablespoon oil over medium-high heat in a very large skillet or Dutch oven. Add chorizo and cook until browned all over, about 7 minutes. Transfer chorizo to a plate.
3. Add as many bread slices to pan as will fit in one layer. Cook until golden on both sides, about 2 minutes. Transfer croutons to a plate and sprinkle with salt. Heat a little more oil in pan and repeat with remaining bread slices, frying them in batches if necessary.
4. Heat remaining 2 tablespoons oil in pan. Add both paprikas and let cook for 20 seconds. Add onions and reserved 4 cloves minced garlic and cook until limp, about 3 minutes. Add bell peppers and sauté until onions are golden and peppers soft, about 7 minutes. Add cherry tomatoes, chicken broth, black pepper and bay leaf to pan and bring to a simmer. Cut chorizo in chunks and add it to pan along with any drippings from plate. Reduce heat to low, cover pan, and let cook at a low simmer for 25 minutes. Add remaining 2 tablespoons sherry vinegar to pan and simmer uncovered, until stew thickens slightly, 5 to 10 minutes longer.
5. Remove bay leaf and stir in reserved garlic-vinegar mixture and cilantro. Serve stew topped with croutons.

1 hour 15 minutes