Spicy Chorizo & Black Pudding

1. Place a heavy based saucepan / wok with a lid on the hob. On a medium heat add the slices of Chorizo and cook them until they start to colour and the oil / fat is coming out. Remove the Chorizo from the pan and set it aside.
2. Strain off most of the fat and reserve it, then add the wedges of onion. Fry them on a medium heat for several minutes until they’re starting to colour, then add the garlic and paprika. Cook for another minute.
3. Add the sherry and allow it to reduce by half, then pour in the chicken stock. Add the tomatoes and season with salt and pepper. Bring to the boil, then turn the heat down to a gentle simmer and cover the pan. Leave to cook for 15-20 minutes until the sauce thickens.
4. Put the Chorizo back in the pan to warm through. Meanwhile, heat some of the reserved Chorizo fat in a frying pan and quickly fry the black pudding. Remove it from the pan and drain on some kitchen paper.

To Serve

Place the saucepan contents into a warmed serving dish or individual dishes and top with the black pudding. Serve with crusty bread to mop up the sauce.

For some variation add a sprinkle of feta cheese or an egg (poached or fried) to the finished dish.