📝 About This Recipe
Hailing from the rolling vineyards of La Rioja, this iconic potato and chorizo stew is the epitome of Spanish comfort food. It relies on the 'cascar' technique—cracking the potatoes to release their natural starches—creating a thick, velvety sauce without the need for flour. With the smoky heat of pimentón and the richness of authentic Spanish chorizo, every spoonful offers a warm, soul-satisfying taste of the Iberian countryside.
🥗 Ingredients
Main Ingredients
- 2 lbs Kennebec or Yukon Gold Potatoes (peeled and 'cracked' into bite-sized chunks)
- 8 oz Spanish Chorizo (semi-cured or firm, sliced into 1/2-inch rounds)
- 3 tablespoons Extra Virgin Olive Oil (high quality Spanish oil preferred)
The Sofrito Base
- 1 large White Onion (finely diced)
- 1 medium Green Bell Pepper (diced small)
- 4 Garlic Cloves (minced)
- 2 pieces Dried Choricero Pepper (rehydrated and flesh scraped (or 1 tbsp Choricero paste))
Seasoning and Liquid
- 1 tablespoon Pimentón de la Vera (Smoked Paprika) (sweet (dulce) or a mix of sweet and spicy)
- 2 Bay Leaf (dried)
- 4 cups Chicken or Vegetable Stock (or enough to cover potatoes by an inch)
- to taste Kosher Salt
- 1/4 cup Fresh Flat-Leaf Parsley (chopped for garnish)
👨🍳 Instructions
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1
Prepare the choricero peppers by soaking them in hot water for 20 minutes. Once soft, scrape the inner flesh with a spoon and set the paste aside; discard the skins and seeds.
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2
Heat the extra virgin olive oil in a heavy-bottomed pot or a traditional Dutch oven over medium heat.
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3
Add the sliced chorizo to the pot. Sauté for 3-4 minutes until the fat renders out and the oil turns a vibrant red color.
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4
Add the diced onion and green pepper to the pot. Cook slowly (pochar) for about 8-10 minutes until the vegetables are soft and translucent.
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5
Stir in the minced garlic and the scraped choricero pepper meat. Cook for another 2 minutes until fragrant, being careful not to burn the garlic.
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6
Prepare the potatoes using the 'cascar' method: Insert the knife partway into the potato and then twist your wrist to 'snap' or crack the piece off. This rough surface releases starch to thicken the stew.
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7
Add the potato chunks to the pot and stir well to coat every piece in the pimentón-infused oil. Sauté for 2-3 minutes.
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8
Sprinkle the smoked pimentón over the mixture. Stir quickly for only 30 seconds to toast it; do not let it burn or it will turn bitter.
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9
Immediately pour in the stock (or water) until the potatoes are covered by about one inch. Add the bay leaves and a pinch of salt.
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10
Bring the liquid to a boil, then immediately reduce the heat to low. Cover partially with a lid.
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11
Simmer gently for 30-35 minutes. Check the potatoes with a fork; they should be tender but not disintegrating.
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12
If the sauce is too thin, take 2 or 3 potato chunks out, mash them with a fork, and stir them back into the pot to achieve a creamy consistency.
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13
Taste for seasoning and add more salt if necessary. Remove the bay leaves.
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14
Turn off the heat and let the stew rest for 5-10 minutes. This 'settling' period is crucial for the flavors to fully meld.
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15
Ladle into wide bowls and garnish generously with chopped fresh parsley.
💡 Chef's Tips
Always 'crack' the potatoes rather than slicing them cleanly; the jagged edges are the secret to the thick, starch-bound sauce. Use authentic Spanish Chorizo (labeled 'Cura' or 'Semicurado') rather than Mexican fresh chorizo, which will crumble and change the texture. If you cannot find choricero peppers, a tablespoon of tomato paste mixed with a little extra smoked paprika is a functional substitute. Avoid boiling the stew vigorously; a gentle simmer prevents the potatoes from breaking apart while allowing the flavors to penetrate deep into the starch. This dish actually tastes better the next day, making it a perfect make-ahead meal for busy weeknights.
🍽️ Serving Suggestions
Serve with a thick slice of crusty sourdough or rustic baguette to soak up the pimentón sauce. Pair with a glass of Crianza or Reserva Rioja wine—the acidity of the Tempranillo grape cuts through the richness of the chorizo. Start the meal with a light green salad dressed in a sharp sherry vinaigrette to balance the hearty stew. For a traditional touch, serve a side of 'Guindillas' (pickled green Basque peppers) to provide a vinegary crunch between bites. A simple dessert of Manchego cheese and quince paste (membrillo) rounds off the Spanish experience perfectly.