Spanish Chorizo and Potato Stew Recipe
Locally known as ‘Patatas a la Riojana,’ Spanish Chorizo and Potato Stew is a dish you should regularly make during these colder months. Easy to prepare, and complex flavor in every bite --- even the potatoes taste like chorizo. Delicious!
Servings: 3
Calories: 481kcal
Equipment
Ingredients
- 3 to 4 tablespoon olive oil
- 1 large onion, finely chopped
- 7 ounces Spanish chorizo (200 grams), chopped to about 1/2-inch thick
- 4 cloves garlic, minced
- 1 large red bell pepper
- 1 pound potatoes (500 grams), chopped into 1 to 1 & 1/2-inch
- 2 & 1/2 to 3 cups stock
- 1 teaspoon smoked paprika
- salt
Instructions
- Place a medium to large pot over medium-high heat --- as a reference, I’m using a pot that holds 4.2 liters.
- Pour and heat the olive oil, then saute the onion until they’re soft.
- Add the garlic and the chopped chorizo, then mix.
- Add the smoked paprika and a bit of salt --- make sure you lower the heat to avoid burning the spice.
- Mix again to combine, coating everything with the smoked paprika, then add the red bell pepper.
- Chop the potatoes by using a small knife halfway, then twisting the potato (or finish breaking it apart), with your hand --- add them directly into the pot.(NOTE: This is the traditional way of cutting the potatoes for this dish, because the rough cuts impart more starch into the dish --- making the sauce more creamy.)
- Pour the stock --- just enough to cover the potatoes and the chorizo.
- Cover with a lid, then turn the heat up and bring to a boil.
- Adjust the heat to low and continue simmering until the vegetables are tender.
- Taste and adjust the seasoning by adding salt.
- Transfer a small portion of potatoes into a bowl and mash them roughly --- then add them back into the stew.(NOTE: This extra step adds more creaminess to the dish.)
- Mix, then continue simmering until the vegetables are fully cooked.
- Remove from the heat and transfer into bowls.
- Garnish with fresh parsley, if desired --- then serve!
Video
Notes
- Cook’s Tip: Ensure you don’t pour all the stock at once. Start with two cups, then add just enough to cover the chorizo and potatoes.
- Refer to the post for more tips and suggestions.
Nutrition
Calories: 481kcal | Carbohydrates: 39g | Protein: 15g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 41mg | Sodium: 799mg | Potassium: 856mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2698IU | Vitamin C: 105mg | Calcium: 42mg | Iron: 3mg