Marcus Leach’s Catalan Pork Stew

Pre heat the BBQ for a few minutes then add the ribs and sausages into the paella pan and cook for around 4 minutes on each side to brown all over. Remove from the heat.

In to the pan add the onion and garlic and cook for 3-4 minutes until softened. Then add tomato paste, paprika and stir to combine everything together. Cook for a minute or two before adding 650ml of the stock. Bring to a simmer then add the meat back in along with the chickpeas and the rest of the stock. Pop the lid on, cook on a gentle heat for around 25/30 minutes to reduce down.

Check on it a few times during cooking, and if it needs it top up with water. You want it to thicken and reduce by about half.

Serve with some crusty bread or some green veggies.