Potato and Chorizo Sausage Stew
(1)
55 minutes
Enjoy this famous dish from the Rioja region of Spain that's made up of chorizo sausage, potatoes, green capsicum, leeks, garlic and chillies!
Luis Luna
6 people made this
Ingredients
Serves: 4
- 2 dried red chillies (pimientos choriceros if available)
- olive oil, for frying
- 1 green capsicum, finely diced
- 1 large onion, finely diced
- 1 leek, finely diced
- 1 head garlic, whole
- 1 dried red chilli, halved
- 1 chorizo sausage, sliced
- 3 large potatoes, peeled and cut into chunks
- salt, to taste
Directions
Preparation:15min ›
Cook:40min ›
Ready in:55min
- Rehydrate the two dried red chillies in a pan of boiling water for 20 to 30 minutes. Remove from the water and allow to cool until needed.
- Meanwhile, heat a generous amount of olive oil in a casserole dish or saucepan. Add the green capsicum, onions and leeks, then cook until soft and translucent.
- Add the head of garlic and the red chilli. Stir and cook for a minute then add the chorizo, potatoes, salt and water to cover.
- Simmer until the potatoes are soft, about 25 minutes (or 5 minutes under pressure in a pressure cooker). Remove the garlic and dried chilli. Discard the dried chilli, but reserve the garlic.
- Open the red chillies and scrape out the flesh. Remove 3 cloves from the head of garlic. Make a paste with the red chilli and garlic, mashing with a fork. Add this paste to the stew and cook for a further 5 minutes.
