Spanish Chorizo & Potato Stew | Omar Allibhoy

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: smoked sausage

Turkey chorizo reduces fat while maintaining flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be made from scraps.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is more economical.

bay leaves

💰Cheaper: dried basil

Dried basil can mimic the herbal notes of bay leaves.

Heat olive oil in a terracotta pot over low heat.

Thinly slice 5 garlic cloves and add to the pot.

Thinly slice 2 onions and add to the pot, stirring to combine.

Chop 2 bell peppers and add to the pot, stirring well.

Cook for about 10 minutes until softened.

Roughly chop semi-cured chorizo into 1 cm slices and add to the pot.

Chop 2 tomatoes and add to the pot, or grate them if preferred.

Add 1 dry chili and 2 bay leaves to the pot and stir.

Cook for 5 minutes to let the chorizo release its fat.

Add a generous teaspoon of sweet pimentón and the chopped tomatoes to prevent burning.

Chop the potatoes by cracking them to release starch, then add to the pot and stir.

Add a few fresh thyme leaves and a few drops of vinegar.

Pour in approximately 2 litres of water and a good pinch of salt.

Bring to a boil, then reduce heat and simmer for about 30 minutes until potatoes are cooked and starting to break down.

Cooking Techniques

Equipment Needed

Spice Level: