Recipe For Spanish Potato Stew
This Spanish potato stew warms from the inside and brings the temperament of Spain to the plate.
A potato stew used to be considered “poor people’s food”, but now stews and similar dishes are increasingly appearing on the menus of upscale restaurants.
Today we would like to introduce you to a Spanish recipe that warms you inside in autumn and winter.
Potato stew with chorizo
This potato stew is not suitable for vegetarians because it contains chorizo. Chorizo is a sausage made from pork, paprika and garlic, which is produced on the Iberian Peninsula, i.e. Spain and Portugal.
You can get the chorizo sausage for the Spanish potato stew in larger supermarkets or delicatessen shops. Alternatively, you can also use the Hungarian Kolbasz or Turkish Suczuck Sausage.
However, this contains much less paprika and therefore has a slightly different taste and a less red color.
If you can’t find chorizo, kolbasz or suczuck, use paprika salami or cabanossi. The potato stew tastes particularly spicy if you dry the sausage beforehand and then let it soften again a little while cooking in the potato stew.
Spanish potato stew recipe
This recipe is enough to fill four people. The main ingredient is filling potatoes. Please choose waxy potatoes, as this potato stew is not pureed, but remains in pieces.
You need:
- 1kg waxy potatoes
- 750ml vegetable broth (or meat broth)
- 250g chorizo
- 4 onions (normal size)
- 1 green pepper
- a red pepper
- 1 yellow pepper
- 2 cloves of garlic
- 1 leaf of bay leaf
- A pinch of saffron
- Olive oil, salt, pepper
Peel the potatoes and cut them into pieces about 2x2cm. Cut the onions and peppers the same size. Skin the chorizo sausage and cut it into slices about 0.5cm thick.
In a large saucepan, heat about 2 tablespoons of olive oil and fry the chorizo in it. You will see that enough fat comes out and you no longer need oil. Please do not remove the fat, because it gives the potato stew a lot of flavor.
Take the sausage out of the pot and add the peppers and onions to the cooked fat. Fry the vegetables in it until the onions are translucent. Halfway through the roasting time, add the pressed garlic cloves.
When the onions are translucent, put the sausage back in the saucepan and mix in the potato pieces. Deglaze everything with the broth and add the bay leaf. Cook everything together for about 15 to 20 minutes, until the potatoes are cooked through.
Season with saffron, pepper and salt and enjoy the Spanish potato stew as a hearty meal in autumn or winter.
Modifications to the recipe for Spanish potato stew
A stew usually lives from what’s there. In the case of the Spanish potato stew, the sausage sets the tone and provides the aroma, so that you can play with the other ingredients without adversely affecting the taste.
The following ideas also taste good and even refine the recipe a little:
- Add a zucchini.
- Season with cayen pepper.
- Cut a chilli pepper or pepperoni into it.
- Add diced tomatoes.
- Season with sweet paprika.
- Serve with Spanish red wine and add a sip of it to the stew.
- White beans are a great addition to the potato stew.
As with every stew, the same applies here: it tastes even better when warmed up! The recipe quantity is therefore also ideal for two people who would like to eat stew twice.
No matter with which variant you modify the potato stew or whether you enjoy it “pure”: we wish you bon appetit!
