Fabada my way: chorizo, mouro, grillaudes and bean stew
Ragout and stew
Grill
My inspiration for this recipe comes from Marcus at Country Wood Smoke http://countrywoodsmoke.wordpress.com/2012/03/08/smoked-morcilla-and-chorizo-fabada/. I saw this recipe in March and started my search for morcilla or Spanish blood sausage immediately. I didn't find it but I did find a Portuguese blood sausage called chourico mouro. In the freezer it went, along with the Portuguese chorizo and…
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