Rioja chorizo and potato stew

Rioja chorizo and potato stew


Be the first to make this!

About this recipe: This gorgeous Spanish stew of chorizo and potato hails from Rioja. Easy to make and a delicious use of chorizo.

Luis Luna

Serves: 4 

  • 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

Prep:15min  ›  Cook:40min  ›  Ready in:55min 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


Chorizo and potato stew
Chorizo and potato stew

Recently viewed

Reviews (0)

Write a review

Click on stars to rate