Ingredients
Main Ingredients
- 1 tsp butter (or olive oil)
- 75 grams Spanish chorizo (dry-cured, around 6 inches long)
- 1 shallot, finely diced
- 1 clove garlic, finely diced
- 1 tbsp flour (all-purpose, cornflour, or gluten-free)
- 100 ml stock (meat, fish, or vegetable)
- 250 grams sweet corn kernels (fresh, tinned, or frozen)
- 2 Little Gem lettuces (or Romaine hearts), shredded
- 3 tbsp crème fraîche
- ½ lemon, juiced
- 5-10 fresh basil leaves
- 10 cherry or baby plum tomatoes
- Salt and cracked black pepper, to taste
Instructions
- Prepare ingredients: Cut the chorizo into small cubes about the size of corn kernels. Finely dice the shallot and garlic, and shred the lettuce leaves.
- Cook chorizo: Heat butter in a frying pan over medium heat. Fry the cubed chorizo for a couple of minutes until it releases its oils and begins to crisp slightly.
- Sauté shallot and garlic: Add the diced shallot and garlic to the pan with the chorizo and cook until translucent and soft, enhancing the flavor base for the sauce.
- Make roux: Sprinkle the flour over the ingredients in the pan, stirring it into the fat to form a paste, which will act as a thickening agent for the sauce.
- Add stock: Slowly pour in the stock while continuously stirring to thin the roux into a smooth sauce. Allow it to simmer and bubble gently for about a minute to cook out the raw flour taste and thicken the sauce.
- Add vegetables: Stir the sweet corn kernels and shredded lettuce into the sauce, heating them through until warmed.
- Finish with crème fraîche: Mix in the crème fraîche and warm through gently. Then turn off the heat and season with salt, cracked black pepper, and freshly squeezed lemon juice to enhance the flavors.
- Garnish and serve: Serve the fricassée hot, garnished with halved cherry or baby plum tomatoes and fresh basil leaves for a bright, summery finish.
Notes
- Use dry-cured Spanish chorizo for the best flavor and texture; fresh chorizo may release too much moisture.
- Sweet corn can be fresh, tinned, or frozen—adjust cooking time accordingly if using frozen.
- For a gluten-free version, use cornflour or a gluten-free flour substitute instead of all-purpose flour.
- You can substitute crème fraîche with sour cream or Greek yogurt for a lighter option, but add it off the heat to prevent curdling.
- Adjust seasoning carefully after adding lemon juice to balance acidity with saltiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Spanish-inspired
