Chorizo stew

Ingredients

• ½chorizo
• 1onion
• 2 clovesgarlic
• 2peppers
• 600 gwaxy potatoes
• 400 gtinned chopped tomatoes
• 250 mlvegetable stock
• 1 tsppaprika
• 1 tspcumin
• 1 tspthyme or oregano
• A pinchsalt and pepper
• Optional; amount to tastetinned chickpeas

Instructions

1. 1

   Prepare chorizo

   Remove the skin from the chorizo and cut it into pieces.

2. 2

   Dice potatoes

   Peel the potatoes and cut them into small cubes.

3. 3

   Chop aromatics

   Finely chop the onion and garlic.

4. 4

   Cut peppers

   Cut the peppers into pieces.

5. 5

   Brown chorizo

   Fry the chorizo in a deep or sauté pan without oil for about 5 minutes. Lift it out and set it aside.

6. 6

   Cook vegetables

   Fry the onion, garlic and peppers in the same pan and rendered fat for 5 minutes.

7. 7

   Fry potatoes

   Add the potatoes and fry them with the vegetables for a few minutes.

8. 8

   Add stew base

   Stir in the chopped tomatoes, stock and spices.

9. 9

   Simmer gently

   Bring the stew to the boil, then cover the pan and simmer gently for about 30–40 minutes, until the potatoes are tender. Stir occasionally.

10. 10

    Add chorizo

    Return the chorizo to the pan and add the chickpeas if using. Simmer for another 5 minutes.

11. 11

    Serve stew

    Take the pan off the heat and serve the stew straight away.

What is chorizo stew?

This is a simple, Spanish-inspired combination of chorizo, potatoes, peppers and tomatoes, cooked together in one pan. Chorizo gives the broth its savoury, paprika-rich flavour as it releases fat while frying.

This version makes a filling meal from familiar ingredients, with waxy potatoes that hold their shape during the long simmer. Chickpeas are an optional addition for extra substance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 21g protein, 74g carbs, 21g fat.

The potatoes and tomatoes provide most of the carbohydrates, while the chorizo contributes much of the fat and protein. Serve a portion with a green salad or extra vegetables to add freshness and balance the plate.

Choosing the ingredients

Chorizo: use a firm cooking chorizo that can be peeled and cut into pieces. Frying it first renders its fat, which becomes the cooking base for the vegetables.

Potatoes: waxy varieties are less likely to break apart as the stew simmers. Cut them into evenly sized small cubes so they cook at a similar rate.

Herbs: thyme or oregano both suit the tomato and paprika flavours. The recipe also uses cumin and paprika to season the broth.

Build flavour in the pan

Rendered fat: fry the chorizo without added oil, then lift it out before cooking the vegetables. This lets the onion, garlic and peppers pick up its savoury flavour without leaving the meat in the pan for the full simmer.

Vegetables: give the onion, garlic and peppers their full 5 minutes in the pan before adding the potatoes. A few minutes of frying the potato cubes helps coat them in the seasoned fat.

Get the texture right

Gentle simmer: once the tomatoes, stock and spices are in, keep the covered stew at a low simmer rather than a hard boil. Stir occasionally so the potatoes cook evenly and do not catch on the bottom.

Doneness: the stew is ready when a potato cube is tender when pierced with a knife. Add the chorizo and optional chickpeas for the final 5 minutes, as directed.

Timing the stew

Prep: peeling and dicing the potatoes, chopping the onion and garlic, and cutting the peppers can be done while you organise the other ingredients.

Simmer: allow about 30–40 minutes with the lid on, then another 5 minutes after adding the chorizo and optional chickpeas. Start checking the potatoes towards the earlier end of the simmering time.

What to serve with it

Bread: serve with crusty bread to mop up the tomato and chorizo broth. The stew is also substantial enough to serve on its own.

Fresh side: a simple green salad or lightly dressed leaves provide a fresh contrast to the rich, warm stew.

Recipe notes & tips

• Use a deep pan with a lid so the stew can simmer without spilling.
• Cut the potatoes into similarly sized cubes for more even cooking.
• Fry the chorizo without oil so its rendered fat can flavour the vegetables.
• Stir occasionally during the covered simmer to prevent the potatoes catching.
• Check the potatoes with a knife before adding the chorizo back to the pan.

Variations

• Add chickpeas: stir in drained tinned chickpeas with the chorizo for the final 5 minutes.
• Choose the herbs: use thyme or oregano, depending on the flavour you prefer.
• Adjust the spice: use a milder or hotter chorizo to change the heat level.
• Add extra peppers: use another pepper for a more vegetable-forward stew.

Common mistakes to avoid

• Adding oil to the pan: chorizo releases fat as it fries, so start without oil.
• Cutting uneven potato cubes: larger pieces take longer to soften, so aim for similar sizes.
• Boiling too hard: a vigorous boil can break up the potatoes; keep the stew at a gentle simmer.
• Skipping the occasional stir: the ingredients can catch on the bottom, so stir from time to time.
• Adding chorizo too early: set it aside after frying and return it for the final 5 minutes.

How to store

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat gently in a covered pan until piping hot, adding a splash of water or stock if the stew has thickened.

Frequently asked questions