chorizo

Potato and chorizo stew

I'm always looking for new things to cook, and I recently ran across the video above, and I immediately decided to make it.  It was delicious, deep red and warm and just the thing for a fall night.  But I had a couple of issues with the recipe.  First off, it was huge, which isn't always a problem, but meant that it was a lot to do on a week night, and had a ton of leftovers.  So, in my version below, I've scaled down the size and made a few other changes that I think will help improve the flavor a bit.  But if you're looking for a deep, smokey, deliciously filling soup, I recommend this one highly.

Patatas con Chorizo a la Riojana / Chorizo Stew

Ingredients

Olive oil
1 small onion, thinly sliced
1 red pepper, thinly sliced and cut into bite-size pieces
6 garlic cloves, thinly sliced
7 oz semi-cured chorizo (two Goya packages), sliced into small pieces.
1 lbs yellow potatoes, cut into one inch cubes
2 tbs sweet paprika
1 tbs hot paprika
2 bay leaves
Salt and pepper
½ cup white wine or dry vermouth
2 quarts chicken stock or water
1 tbs fresh thyme
2 tbs red wine vinegar

Method

1. Heat olive oil in a wide, deep pan or stock pot until shimmering, then add onion and pepper, and a pinch of salt and sauté until soft, five minutes. Add garlic and stir, another minute
2. Add the sliced chorizo to the pan and combine. Let cook another five minutes, until the fat has begun to render out of the chorizo and stained the pan red.
3. Add paprika, salt and pepper and stir until the pan begins to look slightly dry, thirty seconds. Add the wine or vermouth and deglaze the pan, then add the stock, potatoes, thyme and bay leaves. Bring to a boil and reduce to a simmer, half an hour or until the potatoes are tender. Add vinegar and serve with crusty bread.