DukesHill Ingredients
500g black pudding, peeled and diced
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Other Ingredients
2 tbsp olive oil
2 echalion shallots, peeled and chopped
4 garlic cloves, peeled and sliced
180g cooking chorizo, peeled and sliced
2 x 400g tins chopped tomatoes
3 sprigs fresh thyme leaves
1 tsp dried chilli flakes
1 tsp sea salt
Ground black pepper
4 free range eggs
1 large green chilli, sliced thinly


Rated 5 stars by 1 users

This is my version of an Asturian Fabada, a hearty, flavoursome Spanish stew using chorizo and our black pudding. In Spain they use chorizo and morcilla (a Spanish blood sausage usually flavoured with spicy paprika) and white beans but I find this version equally appealing and packed full of flavour. It’s quite a filling dish so can be served as a tapas, starter or main meal but if you eat a large amount you will definitely require a siesta! Just serve with crusty bread to mop up the juices and a tomato and avocado salad or a dish of Padron peppers roasted in a pan with olive oil and sprinkled with rock salt. Buen provecho.
Category Dinner
Serving 4
Prep Time 15 minutes
Cook Time 30 minutes


  1. Step 1 Pre heat the oven to 220°c/200°c fan.

  1. Step 2 Start by gently cooking the oil and shallots in a heavy based pan over a low heat for a 2-3 minutes.

  1. Step 3 Add the garlic and continue to cook until the shallot is translucent, a further 3 minutes.

  1. Step 4 Turn up the heat and add the chorizo, cooking for 2-3 minutes to crisp up.

  1. Step 5 Add the black pudding, cook for a further 3 minutes.

  1. Step 6 Turn down the heat and stir in the tinned tomato, thyme, chilli flakes and seasoning and simmer for 5 minutes.

  1. Step 7 Transfer to an ovenproof dish.

  1. Step 8 Make 4 depressions in the stew with a spoon and crack an egg into each, finish by sprinkling the stew with the sliced green chilli and popping into the oven for 10 minutes until the egg is just set. You’re aiming for a runny yolk.

  1. Step 9 Serve with crusty bread and cerveza or a lovely British pale ale or cider.

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