Cooking this weekend – here’s the Guardian’s Top 10 Spanish Recipes

Our personal favourite…. Pisto manchego (Manchegan ratatouille) 1080 Recipes (Phaidon)


Serves 10

150ml olive oil

200g chorizo, diced

200g cooked ham, diced

1kg onions, chopped

1kg green peppers, seeded and diced

1kg courgettes, diced

1kg ripe tomatoes, peeled and chopped


Tips and Suggestions

Serve this flavoursome feed-a-crowd stew from the La Mancha region with plenty of crusty bread, and a good bottle of Spanish red.


1 Heat the oil in a saucepan. Add the chorizo and ham and cook over a low heat, stirring occasionally, for 5 minutes. Remove with a slotted spoon and set aside.

2 Add the onion and green pepper to the pan and cook, stirring occasionally, for 10 minutes. Add the courgette and tomato, mix well, cover and simmer gently for 30 minutes. Season to taste with salt, add the chorizo and ham and heat through for a few minutes. Serve immediately.