Method
1 In a large saucepan heat the oil over a medium heat. Add the onion, carrot, celery, chorizo and a pinch of salt and fry for about 20 minutes, stirring occasionally, until everything caramelises and turns brown. 2 Now add the garlic, cumin, thyme and chilli and cook for 1 more minute, followed by the tomatoes and, after about 2 minutes, the chestnuts. 3 Give everything a good stir, then add the saffron-infused liquid, and the water, and simmer for about 10 minutes. 4 Remove from the heat and mash until almost smooth but still with a bit of texture. Season with salt and pepper. Moro The Cookbook by Sam and Sam Clark (Ebury Press) Enjoy!
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