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Flavorful Spanish Chorizo and Potato Stew

A deliciously smoky and hearty Spanish Chorizo & Potato Stew that combines simple ingredients to create a nutritious, fiber-rich, and protein-packed meal perfect for any day of the week
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Prep Time 10 minutes
Cook Time 34 minutes
Total Time 44 minutes
Servings: 2
Course: Main Course
Cuisine: spanish
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp extra virgin olive oil 35 ml
  • 1 small onion
  • 4 cloves garlic
  • 1 green bell pepper
  • 6 oz Spanish chorizo 150 g
  • 3 medium potatoes
  • 1/2 tsp sweet smoked Spanish paprika 1.3 g
  • 1 bay leaf
  • Handful fresh parsley finely chopped
  • 3 cups cold water 710 ml
  • Pinch sea salt
  • Dash black pepper

Equipment

  • 1 Heavy-Bottomed Stock Pot
  • 1 Sharp Chef’s Knife
  • 1 Wooden Spoon
  • Measuring Spoons
  • Potato Masher or Fork

Method
 

  1. Prepare the Vegetables and Chorizo:
    Begin by finely dicing the onion to ensure it cooks evenly and melts into the stew.
    Peel and roughly chop the garlic cloves to release their robust flavor during cooking.
    Finely chop the green bell pepper to add a fresh, slightly sweet crunch.
    Peel the potatoes and cut them into uniform 1/2-inch (1.25 cm) chunks so they cook through at the same rate.
    Slice the Spanish chorizo into 1/4-inch (0.625 cm) thick rounds to maximize its smoky flavor release.
  2. Sauté the Aromatics and Chorizo:
    Heat a heavy-bottomed stock pot over medium heat and pour in 2 tablespoons of extra virgin olive oil.
    Once the oil shimmers, add the diced onion, chopped garlic, and green bell pepper.
    Stir frequently as the onion softens and becomes translucent, about 3 minutes.
    Add the sliced chorizo and cook for another 2 minutes, allowing the fat to render and infuse the pot with rich smoky aroma.
  3. Add Spices, Potatoes, and Seasonings:
    Sprinkle in 1/2 teaspoon of sweet smoked Spanish paprika, stirring quickly to coat the ingredients and release the spice’s vibrant color and smoky depth.
    Add the potato pieces to the pot, season generously with sea salt and a dash of black pepper, and gently mix everything until the potatoes are well coated in the seasoned oil and spices.
  4. Simmer the Stew:
    Pour in 3 cups (710 ml) of cold water, enough to just cover the ingredients.
    Add one bay leaf to infuse a subtle herbal note.
    Increase the heat to bring the mixture to a gentle boil. Once boiling, cover the pot with a lid and reduce the heat to low-medium.
    Let the stew simmer for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.
  5. Thicken and Finish:
    Carefully remove a couple of potato chunks from the pot and mash them with a fork until smooth.
    Return the mashed potatoes to the stew and stir thoroughly to thicken the broth and add creamy texture.
    Remove the pot from heat, discard the bay leaf, and sprinkle a handful of freshly chopped parsley over the stew for a burst of fresh color and flavor.
  6. Serve and Enjoy:
    Ladle the stew into shallow bowls while still hot.
    The hearty mix of smoky chorizo, tender potatoes, and vibrant vegetables makes this dish incredibly satisfying.
    Serve immediately and enjoy a warm, comforting meal that is both nutritious and full of Spanish flair.

Notes

  • Use authentic Spanish chorizo for the best smoky and slightly spicy flavor—avoid substitutes to keep the traditional taste.
  • Adjust the amount of paprika based on your preference for smokiness and heat.
  • This stew can be made in advance and tastes even better the next day as flavors meld.
  • For a thicker stew, mash more potatoes or cook uncovered for the last 5 minutes to reduce the liquid.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.