← Nouns Cooking · Spanish

Ingredients

• 1 kg floury or all-round potatoes, peeled
• 200 g cooking chorizo, cut into thick slices
• 3 tbsp Olive oil
• 1 Onion, finely chopped
• 1 green pepper, finely chopped
• 3 cloves Garlic, chopped
• 1 tbsp choricero pepper paste (or 1 tsp sweet smoked paprika)
• 1 Bay leaves
• 1 small dried chilli (cayena) (optional)
• 1.2 l water or light stock
• Salt

Method

1. Break the potatoes into 4 cm chunks: push a knife in partway and twist so each piece snaps off with a rough edge. These broken edges release starch and thicken the stew.
2. Heat the oil in a large pot over medium heat and fry the chorizo for 3 min, until it releases its red oil. Lift it out and keep it.
3. Add the onion and pepper to the oil and cook for 10 min until soft. Stir in the garlic, pepper paste, bay leaf and chilli, if using, for 1 minute.
4. Add the potatoes and stir for 2 min to coat them in the red oil. Return the chorizo, pour in enough water to just cover and season with salt.
5. Bring to the boil, then simmer gently, uncovered, for 25–30 min until the potatoes are tender and the broth has thickened. Shake the pot instead of stirring so the potatoes do not break up. Rest for 5 min before serving.

Tips

• Check your chorizo is gluten-free; some brands add wheat.
• Choricero peppers are dried sweet peppers; the paste comes in jars from Spanish shops. Smoked paprika gives a smokier but still lovely result.

Sources

Written in our own words after cross-checking these recipes:

Bon Viveur The Spanish Chef (Omar Allibhoy) Foods & Wines from Spain