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Rioja-style potato and chorizo stew

Name: Rioja-style potato and chorizo stew
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Spanish, Traditional
Ingredients: 1200 g Potato; 180 g Onion; 6 g Garlic; 150 g Chorizo; 2 g Sweet Paprika; 12 g Dried choricero pepper (1 pepper, soaked); 1000 ml Water; 30 ml Extra virgin olive oil (EVOO); 6 g Salt

A traditional potato, chorizo and dried pepper stew with a rich, naturally thickened broth.

20 minprep

40 mincooking

4servings

1.968 kcalwhole recipe

492 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient.

Recipe characteristics

Omnivorous Stew 30 to 60 minutes Spanish

Gluten-free y 9 más Indicative dietary requirements

View full classification 23 etiquetas

Alimentación

Omnivorous

Necesidades alimentarias

Gluten-freeEgg-freeLactose-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

StewMain course

Momento

Lunch

Preparación

Stewing

Aparatos

Saucepan

Cocina

SpanishTraditional

Season

Winter

Ocasión

For the whole familyBudget-friendly

Características

High in vitamin C

Tiempo total

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Stew · Main course

Momento

Lunch

Tiempo total

30 to 60 minutes

What you need

Ingredients

Potato 1200 g
Onion 180 g
Garlic 6 g
Chorizo 150 g
Sweet Paprika 2 g
Dried choricero pepper 1 pepper, soaked 12 g
Water 1000 ml
Extra virgin olive oil (EVOO) 30 ml
Salt 6 g

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9 ingredients selected

Potato 1200 g
Onion 180 g
Garlic 6 g
Chorizo 150 g
Sweet Paprika 2 g
Dried choricero pepper 12 g
Water 1000 ml
Extra virgin olive oil (EVOO) 30 ml
Salt 6 g

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Let’s get cooking

Method

Soak the dried pepper for 30 minutes and scrape out the flesh.
Sauté onion and garlic in oil for 10 minutes. Add chorizo for 2 minutes. Remove from the heat and stir in paprika and pepper flesh.
Add roughly snapped potato chunks, cover with water and season lightly.
Cover and simmer for 28–32 minutes. Swirl the pan to thicken the broth and rest for 5 minutes.

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