dinner · dairy-free
Spanish chorizo and potato stew
Chunks of Yukon Gold potato simmered with cured chorizo, onion and smoked paprika until the broth turns thick and red. Hearty Spanish fare from a single pot.
- Time
- 40min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Slice the chorizo, chop the onion and garlic and cut the potatoes into rough chunks.
-
2
Heat the oil in a pot and brown the chorizo briefly.
-
3
Add the onion and cook for 5 minutes until soft, then stir in the garlic and smoked paprika for 30 seconds.
-
4
Add the potatoes and stock and simmer for about 20 minutes, until the potatoes are tender.
-
5
Press a few potato pieces against the side of the pot to thicken the broth.
