Prep 10 mins
Cook 30 mins
This is a simple but very filling Spanish potato and sausage stew. The chorizo and paprika give this a lovely smokey flavour, so for the best results you'll want to search out those two ingredients. Otherwise, you could add in any number of vegetables. Try corn, carrots or green peppers. The kind of chorizo to use in this dish is the raw pork sausage, not the variety that is more like a deli meat.
- 44.37 ml olive oil
- 2 medium red onions, chopped
- 6 button mushrooms, sliced
- 4-6 clove garlic, minced
- 3 large potatoes, chopped (peeled if desired)
- 250 g spanish chorizo sausage, cut into bite-sized pieces
- 29.58 ml spanish paprika
- 1182.95-1419.54 ml chicken broth
- 9.85 ml fresh ground black pepper
- 2 bay leaves
- 29.58 ml fresh basil, finely chopped
- Briefly sauté the onions and mushrooms in olive oil.
- Add the garlic, potatoes and chorizo and sauté until the potatoes are browned slightly but not so much that the garlic starts to burn.
- Add the paprika, chicken broth, black pepper, and bay leaves.
- Bring to a boil, reduce heat to low, and continue cooking until the potatoes are soft, between 20-30 minutes.
- Add more chicken stock if necessary.
- About five minutes before the stew is done, you may want to skim off some of the fat that will have risen to the top as the chiorzo cooked.
- When you are done, stir in the basil.
- Once the potatoes are cooked, if the stew is too thin just make a paste of cornstarch and water and stir rapidly into the stew.
- It will thicken up after just a couple minutes over the heat.
- Season with additional salt and pepper to taste.
This was very tasty but way too spicy for DH. I only put in half the paprika and half the pepper. The chorizo was pretty red though, like my spanish grandma used to make, not like a lot of the Mexican chorizo I've seen, so maybe it was too spicy. If I make it again, I will add pepper to taste. I also had to use some corn starch to thicken. I should have added a dollop of yogurt to cool it down. I'm looking forward to the leftovers for lunch.
I doubled the mushrooms and chorizo and probably used more paprika than indicated. Also added some green peppers and a dollop of sour cream. The dish definitely had a lovely smokiness. And the sour cream was a great addition.
This recipe is fantastic. Didn't have mushrooms so used zucchini instead. Family and I loved it. Going to be one of our favorites.