Spanish-Style Stuffed Marrow

Charmaine Lu -
  • 1 marrow
  • 1 tbsp olive oil
  • 1 diced onion
  • 2 crushed garlic cloves
  • 100g chopped chorizo
  • 1 tsp smoked paprika
  • ½ tsp each cayenne pepper, oregano and thyme
  • 2 x 400g tins of chopped tomatoes
  • 150g roasted red pepper from a jar, sliced
  • Chopped parsley
  • 100g grated manchego
  • 90g fresh breadcrumbs
  • Preheat the oven to 200C. Slice the marrow in half lengthways and scoop out the flesh from the middle. Place the marrow halves cut-side up in a roasting tin and season well. Heat the oil in a pan and gently cook the onion for 10 mins. Add the herbs, spices, chorizo and garlic and cook for 3 mins before adding the peppers and tomatoes. Cook for 10 mins, then stir through the parsley.
  • Spoon the tomato mix into the marrow halves and cover with foil. Bake for 30 mins, then sprinkle with cheese and breadcrumbs and bake for 10 mins more. When the marrow is tender and the topping is golden, serve with your choice of sides.
1 hr
6 serving