Spanish · Dinner
Spanish Chorizo and Potato Stew
La Rioja Potato and Chorizo Stew
La Rioja humble stew of broken potatoes simmered with chorizo and red capsicum until the broth thickens naturally from released potato starch and rendered chorizo oil, served with country bread.
$
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
548Calories
24gProtein
32gFat
42gCarbs
8gSugar
6gFiber
890mgSodium
48mgChol
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Instructions
1
Prep
Peel potatoes and break into 3cm chunks by hand. Slice chorizo into 1cm rounds. Dice capsicums and onions. Smash garlic cloves. Chop parsley. Measure stock and spices.
2
Bloom
Heat olive oil in a heavy pot over medium heat. Add chorizo, cook 3 minutes until red oil renders. Add onions, capsicums, garlic, and bay leaves with a pinch of salt, cook 5 minutes until softened.
3
Build
Remove pot from heat. Stir in sweet and hot pimenton for 15 seconds. Return to medium-low heat. Add broken potato chunks and remaining salt, toss 90 seconds until coated in pimenton sofrito.
4
Simmer
Pour in hot stock, bring to vigorous simmer over medium-high heat. Lower to medium-low, cook 20–22 minutes until potato is tender and broth thickens from released starch.
5
Plate
Discard bay leaves. Taste and adjust salt and pepper. Ladle into warm bowls, arrange chorizo on top, scatter black pepper and parsley. Serve with toasted country bread for soaking the broth.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 240g (8.5 oz) cooking chorizo
- 700g (24.7 oz) Yukon Gold potato
- 200g (7.1 oz) red capsicum
- 200g (7.1 oz) yellow onion
- 6 garlic cloves
- 40ml (2.7 tbsp) extra-virgin olive oil
- 2 tsp sweet pimenton
- 1 tsp hot pimenton
- 2 dried bay leaves
- 800ml (3 1/3 cup) hot vegetable stock
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 10g (small handful) flat-leaf parsley
- 2 slices country bread