This is a warm and somewhat spicy dish. I learned this recipe from a young Spanish chef. The chef mentioned, in Spain, people say “Con patatas, chorizo y vino se hace el camino”, which means “with potatoes, chorizo, and wine, you will make your way to the day”. This dish contains a good amount of protein, fat, fiber, carbs, and vitamin. It could be a good option for lunch as the portion could be easily controlled while it gives you energy that lasts the whole afternoon.
Once I tried it, I fell in love with the dish. During the pandemic, I make this dish almost every weekend. It makes my life a lot easier for two lunches the following week. Even though this dish needs more ingredients than I prefer, all the ingredients are readily available. Plus, almost none of the ingredients went through extensive processing and no special cookware is needed. It is also a versatile recipe. I didn’t grow up in Spain, and I have no preset cooking rules for Spanish recipes. I made several tweaks to the recipe from the chef. One of the tweaks is replacing some potato chunks with pearl barley which brings in additional fiber, protein, texture and also helps thicken the dish. Another major change I made is replacing dry and cured chorizo with fresh chorizo sausage as I could only find thin sliced cured chorizo in local stores. This might greatly change the flavor of the original recipe. However, it is still a very tasty and homely dish.
Chorizo Potato Stew (Spanish Style)西班牙香肠土豆汤
Equipment
- 10-12" cooking pan
Ingredients
- 1 lbs chorizo susage (no need to be accurate on weight)
- 8 oz yellow potato (3-4) medium size, no need to be accurate)
- 2 pieces tomato (8oz) (medium size)
- 1 piece red pepper
- 1 piece onion (white or yellow, medium size)
- 1-2 tbsp vegetable oil
- 3 cloves garlic
- 1-2 tbsp paprika
- 3 pieces bay leaves
- 1 tsp salt
- 2 cups water
- 1 tbsp thyme (minced, can be replaced by dried Italian seasonings)
- 2 tbsp wine vinegar(optional)
- 1/3 cup pearl barley (optional)
- 1 tbsp sugar (optional)
Instructions
- Cut the garlic and onion
- Add 1-2 tbsp vegetable oil to the cooking pan and turn heat to high
- Add minced garlic to warm oil and stir for 30 secs
- Add onion slices and stir at medium heat
- While stir frying onion, cut red pepper to slices
- When onion becomes soft, add red pepper slices and stir
- Remove chorizo casing and cut to 1.5" pieces and add to the cooking pan
- Continue stirring the cooking pan at medium heat. While stirring, cut tomatos to chunks
- After chorizo chunks are browned, add sliced tomatoes and stir
- Continue cooking, and peel potatoes and cut them into small chunks
- Add chopped thyme, bay leaves, and paprika to the cooking pan. Stir mix
- Add water, wine vinegar, salt, and potato chunks to the cooking pan
- Add sugar and pearl barley if desired
- Turn the heat to high and bring the mixture to boil for 2-3 mins.
- Turn the heat to low and simmer for 25-30 mins
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