This gorgeous Spanish stew of chorizo and potato hails from Rioja. Easy to make and a delicious use of chorizo.
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2 dried red peppers (pimientos choriceros)
olive oil for frying
1 green pepper, finely chopped
1 large onion, finely chopped
1 leek, finely chopped
1 head garlic, left whole
1 dried red chilli, halved
3 large potatoes, peeled and cut into irregular pieces
1 chorizo sausage (mild or spicy), sliced
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Method Prep:15min › Cook:40min › Ready in:55min
Rehydrate the two dried red peppers in a pan of boiling water for 20 to 30 minutes. Remove from the water and allow to cool until needed.
Meanwhile, heat a generous amount of olive oil in a casserole or saucepan. Add the green pepper, onions and leeks, and cook until soft and translucent.
Add the head of garlic and the red chilli. Stir and cook for a minute, then add the chorizo, potatoes, salt and water to cover.
Simmer until the potatoes are soft, about 25 minutes (or 5 minutes under pressure in a pressure cooker). Remove the garlic and dried chilli. Discard the dried chilli, but reserve the garlic.
Open the red peppers and scrape out the flesh. Remove 3 cloves from the head of garlic. Make a paste with the red pepper and garlic, mashing with a fork. Add this paste to the stew and cook for a further 5 minutes.