Instructions
TIME: 5 mins + 25 mins in preassure cooker and 1’15 hours in sauce pan
1) Peel and chop the garlic cloves, chop the pepper in small pieces (half centimetre pieces) and shallow fry them all in the Preassure cooker or in the sauce pan (with the olive oil already warm in it) for 2-3 mins on medium heat.
3) Now put in the Lentils, stir and add the paprika, but make sure you do NOT cook the lentils at this point and without water!, so remove from heat until you have got the next step ready.
4) Disolve the stock cube in a litre of boiling water and pour over the beans in the pan or cooker.
5) Heat up on medium heat, without the lid on yet, until they start boiling, stirring a couple of times.
6) In a glass, mix the flour with tup water until completely dissolved, pour over the lentils, and stir.
7) Add in the pork fat and the chorizos, uncut and with skin on.
8) Cover the pan or Preassure cooker with lid and cook for the adviced times.
9) Now, open carefully, specially if using preassure cooker, and put in the black pudding (which you should have peeled if needed), and remove the pork fat.
10) Let the casserole to rest for 30 mins with the lid on and it will be ready to eat.
TIPS
– At the time of serving, remove the chorizos and black pudding onto a plate and cut them in the required amounts for all of the guests to have 1-2 pieces each with. Serve the lentils, add in the chorizo and black pudding pieces and enjoy!
– There is a huge difference in between English and Spanish black puddings. If you can, try to get the Spanish one with rice for this dish, it is much more moist, soft and light than any other black pudding.
– I find the smaller the lentils, the nicer the dish. Try and let me know what you think!
– This dish can also be….tricky: it can cause flatulence once it has been digested, so bare that in mind!
-This dish freezes very well, so if you have got left overs, do not doubt to freeze it for another time.
Marta's Spanish Kitchen
