The Released Handcuff

Ingredients

• 400 g white beans (canned, drained)
• 300 g chorizo, thickly sliced
• 2 red bell peppers
• 2 onions
• 2 cloves garlic
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 400 g canned diced tomatoes
• 1 tsp sugar
• 1 bay leaf
• salt and pepper to taste
• 1 bunch parsley (optional, for garnish)

Method

1. Preheat the oven to 200°C.
2. Halve the peppers, remove seeds, and cut each half into wide strips. Place on a baking tray, drizzle with olive oil, and roast for 20 minutes until soft and slightly charred.
3. Cut the chorizo into thick slices. Fry in a large pan without oil until slightly crispy. Remove and drain on paper towels.
4. Chop the onions and garlic. Sauté in the same pan with 2 tbsp olive oil until translucent.
5. Add the smoked paprika, fry briefly, then add diced tomatoes, sugar, bay leaf, salt, and pepper. Simmer for 10 minutes.
6. Add the white beans and half the fried chorizo to the sauce. Let simmer gently for another 10 minutes.
7. On each plate, form two half-circle rings of the bean stew. Place the remaining chorizo along the outer edge of the rings for extra color and texture.
8. Connect the two half-rings with a strip of roasted pepper as the 'hinge' of the handcuff. Optionally garnish with chopped parsley.
9. Serve immediately, neat and solemn.

Serving notes

• Serve on large white plates so the handcuff silhouette is clearly visible.
• Shape the stew rings neatly and round for best effect.
• Ensure the pepper 'hinge' is clearly visible.