Dinner Long

Spanish stuffed marrow

Name: Spanish stuffed marrow
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 1 marrow; 1 tbsp olive oil; 1 onion diced; 2 garlic cloves crushed; 100g chorizo chopped; 1 tsp smoked paprika; ½ tsp cayenne pepper; ½ tsp each dried oregano and dried thyme; 2 x 400g cans chopped tomatoes; 140g roasted red pepper from a jar, sliced; handful parsley chopped; 85g fresh breadcrumb; 100g manchego grated

6 servings

servings

20 minutes

active time

1 hour 20 minutes

total time

Start Cooking

Ingredients

1 marrow

1 tbsp olive oil

1 onion diced

2 garlic cloves crushed

100g chorizo chopped

1 tsp smoked paprika

½ tsp cayenne pepper

½ tsp each dried oregano and dried thyme

2 x 400g cans chopped tomatoes

140g roasted red pepper from a jar, sliced

handful parsley chopped

85g fresh breadcrumb

100g manchego grated

Directions

Heat oven to 200C/180C fan/gas 6. Cut the marrow in half lengthways and scoop out the middle. Put the halves, cut-side up, in a large roasting tin and season.

Heat the oil in a saucepan, add the onion and sweat on a low heat for 10 mins until soft. Add the garlic, chorizo, spices and dried herbs. Cook for a few mins, then add the tomatoes and peppers. Turn down to a low simmer and cook for 10 mins, then stir through the parsley.

Spoon the tomato mixture into the marrow halves, cover with foil and bake for 30 mins. Sprinkle over the breadcrumbs and Manchego, and return to the oven for 10 mins until the crumbs are golden and crisp, and the marrow is tender.

Nutrition

Serving Size

Calories

253

Total Fat

13 g

Saturated Fat

7 g

Unsaturated Fat

Trans Fat

Cholesterol

Sodium

1 mg

Total Carbohydrate

21 g

Dietary Fiber

4 g

Total Sugars

9 g

Protein

12 g