Chorizo and baby onion casserole
How to make Chorizo and baby onion casserole recipe - Chorizo et cocotte oignon bébé recette
Special equipment • flameproof casserole
Serves 4
Fry a handful of peeled whole small cipolline onions or pearl onions in olive oil in a flameproof casserole until golden.
Sprinkle in a pinch of fennel seeds, 2 chopped garlic cloves, and 1 seeded and finely chopped fresh red chile. Throw in 8oz (225g) sliced or cubed chorizo, and cook for a couple of minutes, then pour in a 14oz (400g) can diced tomatoes.
Fill the can with hot water, and pour this in too. Stir and season with sea salt and freshly ground black pepper. Cook, covered, in a preheated 400°F (200°C) oven for about 40 minutes. Add some hot water as needed if seems too dry. Serve hot with creamy mashed potatoes.
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| Chorizo and baby onion casserole |
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