Flamenco eggs. By Rick Stein.

Ingredients
4 tbsp olive oil
1 small onion, chopped
1 garlic clove, chopped
80g serrano ham, chopped
1 heaped tsp hot smoked paprika
8 large tomatoes (about 750g), skinned and chopped, or 2 x 400g tins peeled plum tomatoes
1 tsp tomato purée
75g peas, fresh or frozen
100g fine green beans
4 free-range eggs
12 slices chorizo
1 red pepper, roasted and skinned, cut into 8 strips (or use peppers from a jar)
salt and freshly ground black pepper
For the griddled bread
4-8 thick slices bread
1 garlic clove, halved
2 tbsp olive oil
small handful flatleaf parsley, chopped, to serve

Method
Preheat the oven to 200C/180C Fan/Gas 6 (alternatively you can finish cooking on the hob).
Heat the oil in a large, lidded, ovenproof frying pan or shallow casserole over medium–low heat.
Cook the onion and garlic for 5–10 minutes, or until soft.
Add the ham and paprika and fry for 3 minutes.
Add the tomatoes and tomato purée, cover the pan and cook for 10-15 minutes, or until the tomatoes are reduced and pulpy.

Meanwhile, bring a pot of water to the boil.
Add the peas and beans cook for 3–4 minutes, then drain and refresh in cold water (frozen peas do not require pre-cooking).
Scatter the peas and beans over the tomato sauce.
Break the eggs into the sauce.
Arrange the chorizo slices and red pepper strips around the eggs.
Season with salt and pepper.
Bake for 10 minutes, or until the egg whites are set and the yolks still soft; check after 8 minutes.
Alternatively, cook on the hob over a medium heat with a lid on the pan for 10 minutes.

Meanwhile, rub the bread with the garlic, brush with the oil and griddle it on a ridged pan or in a frying pan.
Scatter the parsley over the dish and serve with griddled bread.

Chorizo, chickpea and red pepper stew.

From Rachel Khoo’s Kitchen Notebook.
Ingredients
1 tbsp olive oil
2 cooking chorizo, around 350g, cut into 2cm chunks
2 onions, diced
1 bay leaf
2 garlic cloves, sliced
1 jar flame-grilled red peppers, drained and roughly chopped
1 x 400g tin chickpeas, drained and rinsed
1 x 400g tin chopped tomatoes
750 ml chicken or vegetable stock
Small bunch of parsley, tough stalks removed and roughly chopped

Method
Warm the olive oil over a medium heat in a medium-sized saucepan or casserole dish and sauté the chorizo for a couple of minutes, until it releases its spicy red fat and just begins to take on a little colour.
Remove the chorizo from the pan and reserve in a bowl.
Lower the heat a little and gently fry the onions with the bay leaf and a pinch of salt, stirring from time to time, until soft.
This should take around 15 minutes.
Add the garlic and sauté for a further minute.
Return the chorizo to the pan with the peppers and chickpeas and stir for a minute.
Add the tomatoes and stock and simmer, uncovered, for 15 minutes.
Taste and adjust the seasoning if necessary.
Stir in half of the parsley and serve in warmed bowls with the rest of the parsley scattered over the top, with some crusty bread to mop up the sauce.

Chorizo and Chickpea Soup by Jamie Oliver.

Ingredients
olive oil
150 g iberico chorizo sausage , finely chopped
1 onion , peeled and finely chopped
1 clove garlic , peeled and finely chopped
2 sticks celery , finely chopped
500 g fresh spinach , washed and chopped
8 fresh tomatoes , deseeded and roughly chopped
410 g good-quality tinned cooked chickpeas , drained
1.3 litres organic chicken stock
sea salt
freshly ground black pepper
55 g quality pata negra, Spanish ham or prosciutto , finely chopped
extra virgin olive oil
2 free-range eggs , hard-boiled

Method
I first tasted this soup when I was in Barcelona.
It may not look like the prettiest dish – it actually looks quite frumpy – but the flavours are amazing.
The smoky spicy chorizo and Spanish ham are lovely with the creamy texture of the chickpeas and spinach.
Definitely give this a go.
You will always get good results with this soup, but you'll come up with something really special if you can get hold of the best quality chickpeas, chorizo and ham.
There's a little bit of chopping to do in this recipe, but you can use a food processor if you don't have much time.

Put a couple of tablespoons of olive oil into a large pot and add the chorizo.
Allow to heat up and cook for a couple of minutes until the fat comes out of the chorizo, then add your onion, garlic and celery.
Turn the heat down and cook slowly for 15 minutes with a lid on and without colouring the onions.
Now take the lid off – the smell and colour will be fantastic.
Stir it around and get some colour happening now.
Add your spinach, tomatoes, chickpeas and chicken stock.
Bring to the boil, then lower the heat and simmer for around 40 minutes.
At this point you can remove about a third of the mixture and purée it in a food processor.
Pour it back into the pot, give it a good stir and season to taste with salt and pepper.
Remove from the heat and stir in the pata negra or ham and 2 or 3 tablespoons of good Spanish extra virgin olive oil.
Divide into bowls and grate some hard-boiled egg on top.
The egg was a bit unexpected when I was given this in Barcelona, but it actually adds a lovely richness to it.

Slow Cooker Bean and Chorizo Stew.

Adapted from: Slow Cooker Bean and Chorizo Stew | Williams-Sonoma Taste
Warm up on cold days with spicy Latin flavors. Chorizo sausage puts a kick into this slow-cooker stew, which is extra satisfying due to the double dose of protein from beans and the meat.

Spicy Red Bean and Chorizo Stew

1 tin can (400 g) red kidney beans rinsed (Aduki bean - sometimes transliterated as azuki or aduki)
2 Tbs. canola oil
1 large yellow onion, finely chopped
3 celery stalks, finely chopped
1 green bell pepper, seeded and chopped
3 garlic cloves, minced
Salt and freshly ground pepper
2 cups beef or chicken broth
1 tsp. red wine vinegar
1/2 to 3/4 tsp. red pepper flakes
1 bay leaves
200 g cured Spanish-style chorizo, cut into slices 6 mm thick
Hot pepper sauce, such as Tabasco
Cooked white rice for serving

In a large, heavy fry pan over medium-high heat, warm the oil.
Add the onion, celery and bell pepper and sauté until softened and just beginning to brown, about 6 minutes.
Add the garlic, season with salt and pepper, and cook for 1 minute.
Pour in 1 cup (250 ml) of the broth and stir to scrape up any browned bits on the pan bottom.
Transfer the contents of the pan to a slow cooker and stir in the drained beans, remaining 1 cups (250 ml) broth, the vinegar, pepper flakes to taste, bay leaves and chorizo.
Cover and cook on the low setting for 6 to 8 hours, stirring once or twice.
The beans should be very tender.

Discard the bay leaves.
Season with salt, pepper and Tabasco.
If desired, using the back of a spoon, mash some of the beans against the inside of the cooker to thicken the stew.

Spoon rice into shallow bowls, top with the stew, and serve.
Serves 6 to 8.

Note: For dried red kidney beans: - Place the beans in a large bowl with cold water to cover and soak for at least 4 hours or up to overnight. (For a quick soak, combine the beans and water to cover in a large pot, bring to a boil, remove from the heat, cover and soak for 1 hour.)
Drain and rinse the beans.