Rioja chorizo and potato stew

    55 min

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

    2 people made this

    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

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