Spanish Chorizo Stew Recipe

If you are a lover of Spanish chorizo and meals for cold days, then you are in the right article. Here we will talk about one of the best chorizo recipes of all time: the Spanish chorizo stew. This wonderful recipe is easy to make, you can store it for later, serve it right away, and even make some changes to the ingredients. Keep reading to learn all that and more.

📝 Ingredients

• 5 potatoes
• 2 Spanish Chorizos
• 1 onion
• 2 garlic cloves
• 1 red bell pepper
• 1 bay leaf
• 1 teaspoon paprika
• 4 tablespoons olive oil
• Salt and pepper (to taste)

👨‍🍳 Instructions

1. 1Wash, peel, and cut the potatoes into small...: Wash, peel, and cut the potatoes into small cubes. Set them aside for a while.
2. 2Peel and chop the onion into small pieces....: Peel and chop the onion into small pieces. Mince the garlic. Cut the red bell pepper into small squares and remove the seeds.
3. 3In a large pot, put the oil and...: In a large pot, put the oil and add the garlic, onion, and red bell pepper, then cook until they get a soft texture, for 5 to 7 minutes. Stir occasionally so they don't burn.
4. 4In the meantime, cut the Spanish Chorizo into...: In the meantime, cut the Spanish Chorizo into thin slices or small cubes.
5. 5Now in the pot again, when the onion...: Now in the pot again, when the onion cooking time has passed and the red bell pepper is also soft, add the chorizo and the bay leaf.
6. 6Add the potato pieces, paprika, salt, and pepper,...: Add the potato pieces, paprika, salt, and pepper, and continue cooking so that the potatoes are "toasted" on the outside.
7. 7Add water, enough to cover the potatoes (no...: Add water, enough to cover the potatoes (no more than that). Continue cooking over medium heat until the potatoes are soft, about 20 to 30 minutes.
8. 8Once they are cooked, taste them to see...: Once they are cooked, taste them to see if the Spanish chorizo stew needs more seasoning (you can add more at this time).
9. 9Most of the liquid should evaporate, leaving the...: Most of the liquid should evaporate, leaving the cooking juices like a thick sauce. Remove any extra liquid and the bay leaf. Now serve the Chorizo stew hot.