Spanish Chorizo and Potato Stew
A bold and warming Spanish stew made with smoky chorizo, tender potatoes, and sweet red bell pepper, simmered together in a paprika-spiced broth. Comforting, easy to prepare, and bursting with rustic flavor.
Equipment
- 1 Chopping Board
- 1 Kitchen Knife
- 1 Garlic Press
- 1 set – Measuring Spoons
- 1 set Pyrex Measuring Cups
- 1 Le Creuset Dutch Oven (4.2L)
Ingredients
- 3 to 4 tablespoons olive oil
- 1 large yellow onion finely chopped
- 200 grams 7 ounces Spanish chorizo, sliced into ½-inch thick rounds
- 4 cloves garlic minced or pressed
- 1 large red bell pepper seeded and diced
- 500 grams 1 pound potatoes, peeled and cut into 1 to 1½-inch chunks
- 2½ to 3 cups vegetable or chicken stock as needed
- 1 teaspoon smoked paprika
- Salt to taste
Instructions
- Start with Flavorful Foundations: Warm the olive oil in a medium or large heavy-bottomed pot (like a Dutch oven) over medium-low heat. Once hot, add the chopped onion and sauté until softened and translucent—about 6 to 8 minutes. This base builds sweetness into the stew.
- Sauté Chorizo and Garlic: Add the minced garlic and sliced chorizo to the pot. Stir regularly and cook for about 2 minutes. As the chorizo begins to sizzle, it will release its rich, smoky oils, infusing the base with bold flavor and color.
- Incorporate Bell Pepper and Potatoes: Toss in the diced red bell pepper and potato chunks. Stir everything together so the vegetables are coated in the flavorful oils and juices from the chorizo. Let it cook for another 3 to 4 minutes, allowing the potatoes to soak up some of the smoky goodness.
- Add Stock and Seasoning: Pour in just enough stock to cover the mixture—start with 2½ cups and add more only if needed to submerge the ingredients. Sprinkle in the smoked paprika and a pinch of salt (remember, the chorizo already brings saltiness). Give it all a good stir to combine.
- Simmer Until Perfectly Tender: Cover the pot with a lid and reduce the heat to a gentle simmer. Cook for 30 to 35 minutes, or until the potatoes are fork-tender and infused with chorizo flavor. If there’s too much liquid at the end, remove the lid and simmer uncovered for another 5 to 10 minutes to reduce and concentrate the sauce.
- Garnish and Serve: Ladle the stew into bowls and garnish with chopped fresh parsley if desired. Serve hot with crusty bread or a side salad for a complete meal.
Notes
- Stock Control Tip: Avoid adding all the broth at once. Begin with just enough to cover the potatoes and chorizo, then top up only if needed during cooking.
- Simmering Hack: If your stew looks too soupy toward the end, remove the lid and simmer uncovered to let the excess liquid evaporate and thicken naturally.
- Seasoning Wisely: Chorizo is packed with flavor and salt, so always taste the stew before adding extra salt. Adjust seasoning at the end for best results.
- Spice It Up: Prefer a little heat? Add a pinch of chili flakes or a splash of hot smoked paprika for a spicier version.
- Make-Ahead Friendly: This stew tastes even better the next day after the flavors deepen. It’s a perfect candidate for meal prep or leftovers.
