There’s nothing better than experiencing new food with others who are just as ecstatic about it as you are. Find a family member or a friend that shares the same love of food that you may have. You’ll bond over the amazing new foods you try, what you should try next, and what cool restaurants you should go to while traveling.

Food also helps you meet new people. It is always cool to strike up a conversation with a stranger at the table over about their dessert that looks just as good as the picture on the menu. You may make a new friend and try something new that you may never have thought to try.

Having traveled to Spain recently many different foods. The Spanish stew was once of my favourites so I thought I’d share it with you.

This hearty stew to feeds the family, you can prepare in just 10 minutes. This rustic meal is best served with chunks of crusty bread, rice, or cauliflower rice.

Prep:
Cook:
Serves 4Spanish Chicken Stew

Ingredients

  • 2 tbsp olive oil
  • 500g chicken thighs
  • 1 red pepper, cut into chunky pieces
  • 1 large onion, sliced
  • 2 garlic cloves, chopped
  • 1 tbsp white wine vinegar
  • 1 tbsp smoked paprika
  • 400ml chicken stock
  • large handful black olives (such as couchillo)
  • 50g flaked almonds, toasted
  • cooked rice or crusty bread, to serve

Instructions

  1. In a large saucepan, heat 1 tbsp of the oil. Season the chicken and brown on both sides for 7-8 mins until golden, then set aside on a plate. Put the remaining 1 tbsp oil in the pan with the pepper, onion and garlic. Fry on a medium heat for 8 mins or until slightly golden. Add the vinegar and cook for 1 min.
  2. Return the chicken to the pan with the paprika and stock. Bring to the boil, then turn down to simmer for 25 mins until the chicken is cooked through. Add the olives and almonds, and serve with rice or crusty bread.