Our tested Charred Squash Chowder: tapas-style, generous, and balanced with tomato and olive oil. Serves 4 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the tomato and olive oil elements, and pat the squash dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the butternut squash and char until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the sherry vinegar and the rest of the tomato and olive oil flavours, letting them cook out for a minute until fragrant.
Add the red pepper along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped bay and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Spanish
Members
A rustic take on Prawn Pilaf, built on smoked paprika and garlic and finished the way we like...
Spanish
Members
This Spanish Skewers leans on sherry and almond to do the heavy lifting. We slow-cook the Beef...
Spanish
Members
The kind of Spanish plate you make on repeat. sherry and almond, a proper slow-cook, and a...
Spanish This Spanish Bites leans on piquillo pepper to do the heavy lifting. We slow-cook the Chicken...