Peas, Chorizo & "Alheiras" Stew

Spicy flavoured stews are in my list of gastronomic preferences and if they include great smoked meat sausages ["enchidos"] and a great amount of greens they are certainly present at my table on a regular basis. These "enchidos" from Beira, a Portuguese province from the north of Portugal, are simply irresistible for their high quality, traditional processes of smoking and amazing flavour. This traditional dish is perfect for friendly gatherings, specially if the weather is already inviting us to leisurely meals in open spaces.


Ingredients:

• package of baby peas 
• extra virgin olive oil 
• garlic 
• onion 
• chilli 
• tomato concentrate 
• white wine 
• spicy chorizo
• Beira's chorizo 
• Beira's "farinheira"
• eggs

In a pan sauté the onion, garlic, the chilli pepper in olive oil until slightly golden. Then add the tomato concentrate  to taste and let simmer. In the meanwhile remove the skin from the "enchidos" and cut them into slices. Add them to the stew and let cook. Halfway through the cooking process add a glass full of white wine glass. Add the peas and let them cook well, rectifying the salt. About 5 minutes before the end of the cooking join the eggs and let allow them to poach.




Ingredientes:

• pacote de ervilhas baby
• azeite virgem extra
• alho
• cebola
• piri piri
• concentrado de tomate
• vinho branco
• chouriço de carne picante
• chouriço de carnes da beira
• Farinheira da Beira
• ovos

Num tacho refogar a cebola, o alho, o piri-piri em azeite até alourar. De seguida juntar o concentrado e tomate a gosto e deixar apurar. Entretanto tiram-se as peles aos enchidos e cortam-se às rodelas. Deitam-se no refogado, deixando-se cozinhar. A meio da cozedura juntar um copo bem cheio de vinho branco. Juntar as ervilhas e deixar cozer bem, rectificando-se o sal. Cerca de 5 minutos antes do final da cozedura juntar os ovos e deixar escalfar.