Guisado De Chorizo y Papas
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
3-4
ingredients
- 3 tablespoons olive oil
- 2 medium red onions, chopped
- 6 button mushrooms, sliced
- 4 -6 cloves garlic, minced
- 3 large potatoes, chopped (peeled if desired)
- 250 g spanish chorizo sausage, cut into bite-sized pieces
- 2 tablespoons spanish paprika
- 5 -6 cups chicken broth
- 2 teaspoons fresh ground black pepper
- 2 bay leaves
- 2 tablespoons fresh basil, finely chopped
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
see 8 more reviews
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">