Smoky Spanish Zarzuela with Chorizo & Emmer Farro

Smoky Spanish Zarzuela

As much as I want to jump onto the spring bandwagon and create plate upon plate of bright, sprightly salads, it’s, well, much – too – COLD. So today instead of turning to the beautiful bunches of chickweed, sunflower seed sprouts, and baby arugula that are overflowing the frig, I found myself instead spellbound by two homely little chorizo sausages. I started thinking about their savory, smoky flavor, and the next thing that popped into my mind was HOT SOUP. But not just any hot soup mind you, a Spanish soup called Zarzuela.

Northwest Fresh: April 2009


Every year, I rush to Seattle’s Pike Place Market (PPM) in March, expecting to be greeted by a jubilant array of local vegetables, tulips, and daffodils. The tulips and daffodils are always there, and this year is no exception. They are over-the-top magnificent. The local vegetables though are never anywhere to be seen. I know this will be the case, but I can never quite believe it.