Chorizo, tomatoes, garlic and peppers are stuffed into marrows in this deliciously different recipe that's a fun and unique way to serve marrow. It's topped with manchego cheese and baked until melting and delicious. Serve as it is.
- 1 marrow
- 1 garlic clove
- 1 onion
- 2 tbsp. oil
- 100g chorizo
- 2 x 400g tins chopped tomatoes
- 140g jar roasted red peppers, seeds removed
- 1 tsp. smoked paprika
- 1/2 tsp. each cayenne, oregano and thyme
- Large handful freshly chopped parsley
- 100g each breadcrumbs and grated manchego cheese
Dice the onion, garlic clove and the chorizo. Chop the red peppers. Cut the marrow in half, scoop out the seeds and put skin side up on a baking tray. Preheat oven to 180C.
Cook chorizo in the oil until it starts to turn golden and release oils. Remove with a slotted spoon and set to one side. Add the onion and fry for 5-10 minutes or until softened. Add the garlic and fry for 2-3 minutes. Add the tomatoes, chorizo, peppers, paprika, cayenne, oregano and thyme. Simmer for 10 minutes, then stir in the parsley.
Stuff the mix into the marrow shells. Cover with foil and bake for 30 minutes or until the flesh of the marrow is soft. Mix the breadcrumbs and cheese together and sprinkle evenly over the marrow. Bake for 5-10 minutes or until golden and melting.