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This rustic Spanish Chorizo Potato Stew has become a go-to comfort dish in my kitchen on cold nights when I want something hearty but not complicated. The smoky richness of Spanish chorizo transforms a handful of humble ingredients into a deeply satisfying meal that never fails to warm you through.
I started making this stew one winter when I found chorizo at a local market and needed to use up some potatoes. Since then, it’s become a cold-weather classic in our house.
Ingredients
- Olive oil: adds richness and helps build a flavorful base use extra virgin if possible
- Onion: provides sweetness and depth look for firm heavy onions without soft spots
- Garlic: adds a strong aromatic punch fresh cloves work best
- Spanish chorizo: is the key flavor provider choose semi-cured or cooking varieties not fully dried
- Potatoes: make the stew hearty and help thicken the broth waxy varieties hold their shape
- Red bell pepper: offers sweetness and color choose one with firm skin and deep red color
- Smoked paprika: gives the dish its signature smoky depth use Spanish pimentón for best results
- Ground cumin: adds subtle warmth and earthiness fresh ground is ideal
- Cayenne pepper: optional adds gentle heat use sparingly or omit for a milder dish
- Chicken or vegetable broth: creates the base of the stew go for low sodium to control salt levels
- Salt and black pepper: enhance overall flavor season to taste
- Fresh parsley: brightens up the finish flat leaf parsley adds both color and freshness
Step-by-Step Instructions
- Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat until shimmering then add the chopped onion and cook for about eight minutes stirring often until translucent and golden
- Add Garlic:
- Stir in the minced garlic and cook for one more minute letting it release its aroma without burning
- Brown the Chorizo:
- Add sliced chorizo and cook for about five minutes letting it render its oils and slightly crisp around the edges this step builds the main flavor foundation of the dish
- Spice It Up:
- Stir in the smoked paprika ground cumin and cayenne if using mix thoroughly to coat the chorizo and onions with the spices
- Add Potatoes and Peppers:
- Drop in the potato chunks and chopped red bell pepper then pour in enough broth to fully cover the potatoes
- Simmer Slowly:
- Bring everything to a gentle boil then reduce heat and simmer uncovered for about thirty minutes or until the potatoes are fork tender and have absorbed the flavorful broth
- Final Seasoning:
- Taste and adjust seasoning with salt and pepper as needed then sprinkle fresh parsley over the top before serving
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My favorite part of this stew is the way the paprika and chorizo infuse the broth into something far richer than you'd expect. I remember serving it to my grandfather one winter evening and he asked for the recipe the very next day.
Storage Tips
Let the stew cool completely before refrigerating it in an airtight container. It keeps well for up to four days and the flavor actually improves overnight. For longer storage freeze in individual portions and reheat gently on the stove with a splash of broth to loosen the texture.
Ingredient Substitutions
If Spanish chorizo is unavailable you can use a mild smoked sausage and add extra smoked paprika. Sweet potatoes make a flavorful swap for regular potatoes. For a vegetarian version use plant-based sausage and vegetable broth.
Serving Suggestions
Serve the stew with thick slices of toasted bread or crusty rolls for dipping. A crisp green salad or pickled vegetables on the side offers a refreshing contrast. It also pairs beautifully with a soft poached egg on top if you want to elevate it.
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Cultural Context
This dish reflects everyday Spanish home cooking especially from northern and central Spain where robust stews are part of the culinary tradition. Chorizo and paprika are pantry staples and potato stews like this one highlight the resourcefulness of using basic ingredients in flavorful ways.
Recipe Questions
- → What type of chorizo is best for this stew?
Use Spanish-style cured chorizo, not the dry type. It should be soft enough to release oils and flavor during cooking.
- → Can I make this stew vegetarian?
Yes, substitute the chorizo with plant-based sausage and use vegetable broth. Smoked paprika retains that classic depth.
- → How do I make the stew spicier?
Increase cayenne pepper or use a spicier variety of chorizo. You can also add chili flakes or hot paprika.
- → What kind of potatoes work best?
Waxy potatoes hold their shape better, but starchy potatoes will thicken the broth more. Yukon Gold is a good balance.
- → How should I store and reheat leftovers?
Store in the fridge for up to three days. Reheat gently on the stovetop or microwave until fully warmed through.