Catalan Stew Best

Ablondigas Sauce
500g of beef mince and sausage meat 1 sliced onion
½ and english slice of bread or equal cubed. 2 tsp olive oil
2 tsp of sherry 2 garlic cloves
2 tsp of milk 2 tsp paprika sweet
chopped parsley 1 glass wine
½ egg mixed 2 cans of toms
salt pepper 1 large red pepper
½ tsp ground nutmeg 1 chorizo in big chunks
½ tsp paprika bay leaf
1 large clove garlic chopped parsley
¼ tsp sugar
Butter beans pre soaked and cooked or canned.

Mix bread with milk and sherry and leave for 10 mins. Squeze liquid out of soaked bread , then mix
all the ablondigas ingredients together. Add salt to taste. Fry ablondigas until browned on all sides
in the oil.

Now fry the chorizo and onions to release some oil for 3 mins.

In the same fry pan, fry the garlic gently for 30 seconds still on medium heat. Add the paprika and
peppers, fry another 30 seconds stiring.

Add the wine and reduce for 3 mins when boiling.

Add all remaining ingredients and cook uncovered on low to medium heat for 50 mins.

Add ablondigas and cook for a further 10 mins.

Serve with chunky bread or paella. Garnish with Parsley.