📝 About This Recipe
Transport your kitchen to the rolling vineyards of Northern Spain with this soul-warming Riojan-style stew. This dish relies on the magical alchemy of smoky, cured chorizo and starchy potatoes, which break down slightly to create a naturally thick, velvet-like sauce. Infused with sweet pimentón and aromatic vegetables, it is a testament to the beauty of humble ingredients transformed into a rich, deeply comforting masterpiece.
🥗 Ingredients
The Base
- 12 ounces Spanish Chorizo (dry-cured, casing removed and sliced into 1/2-inch rounds)
- 2 tablespoons Extra Virgin Olive Oil (Spanish variety preferred)
- 1 large Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (thinly sliced)
- 1 Red Bell Pepper (diced into 1/2-inch pieces)
The Body
- 2.5 pounds Yukon Gold or Russet Potatoes (peeled and 'cracked' into bite-sized chunks)
- 2 teaspoons Smoked Spanish Paprika (Pimentón Dulce) (sweet and smoky)
- 2 pieces Dried Bay Leaves
- 4-5 cups Chicken or Beef Stock (low sodium, enough to cover potatoes)
- 1/2 cup Dry White Wine (such as Albariño or Pinot Grigio)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Finishing
- 1/4 cup Fresh Flat-Leaf Parsley (roughly chopped)
- 1 loaf Crusty Bread (for serving)
👨🍳 Instructions
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1
Place a large heavy-bottomed pot or Dutch oven over medium heat and add the olive oil.
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2
Add the sliced chorizo to the pot. Sauté for 4-5 minutes until the fat renders out and the edges of the chorizo become slightly crisp and golden.
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3
Using a slotted spoon, remove the chorizo and set aside on a plate, leaving the flavorful red oil in the pot.
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4
Add the diced onion and red bell pepper to the pot. Cook for 6-8 minutes, stirring occasionally, until the vegetables are soft and translucent.
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5
Stir in the sliced garlic and cook for just 1 minute until fragrant, being careful not to let it burn.
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6
Prepare the potatoes using the 'cracking' technique: start a cut with your knife, then twist the blade to snap the potato piece off. This creates rough edges that release starch to thicken the stew.
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7
Add the potato chunks to the pot and stir well to coat them in the chorizo oil and aromatics.
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8
Sprinkle the smoked paprika over the potatoes. Stir constantly for 30-60 seconds to toast the spice without burning it.
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9
Pour in the white wine to deglaze the pan, scraping up any browned bits (fond) from the bottom with a wooden spoon.
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10
Return the cooked chorizo to the pot and add the bay leaves, salt, and pepper.
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11
Pour in the stock until the potatoes are just covered by about an inch. Bring the mixture to a boil.
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12
Once boiling, reduce the heat to low, cover partially, and simmer gently for 30-35 minutes.
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13
Check the potatoes; they should be fork-tender. If the sauce is too thin, crush a few potato pieces against the side of the pot and stir them back in to reach a creamy consistency.
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14
Remove the bay leaves and taste for seasoning, adding more salt if necessary.
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15
Stir in the fresh parsley and serve piping hot in shallow bowls.
💡 Chef's Tips
Always use Spanish 'Cured' Chorizo (found in the deli or cheese section), not Mexican 'Fresh' Chorizo which will crumble and turn greasy. The 'cracking' or 'snapping' of the potatoes is essential; the jagged edges release starch that creates the signature thick, silky broth. If you prefer a spicier kick, use 'Pimentón Picante' (hot smoked paprika) or add a pinch of red chili flakes with the garlic. This stew tastes even better the next day after the flavors have had time to marry in the refrigerator. Don't rush the onion sauté; getting them soft and sweet provides the necessary flavor base for the smoky pork.
🍽️ Serving Suggestions
Serve with a thick slice of toasted sourdough or a rustic baguette to soak up every drop of the smoky broth. Pair with a bold Spanish red wine, such as a Rioja Reserva or a Tempranillo. A simple side salad of bitter greens with a sharp sherry vinaigrette cuts through the richness of the stew perfectly. Top each bowl with a dollop of garlicky aioli for an extra layer of Mediterranean indulgence. Follow the meal with a light dessert of orange slices drizzled with honey and cinnamon.