SPANISH CHORIZO & POTATO STEW
Steps:
- Finely dice the onion, roughly chop the garlic, finely chop the green bell pepper, cut the potatoes (peeled) into small 1/2 inch (1.25 cm) thick pieces and slice the chorizo into 1/4 inch (.625 cm) thick rounds
- Heat a stock pot with a medium heat and add in a generous 2 tbsp of extra virgin olive oil
- After 2 minutes, add in the onion, garlic and green bell pepper, mix with the olive oil, once the onion is translucent, about 3 minutes, add in the sliced chorizo and cook for another 2 minutes while mixing, then add in a generous 1/2 tsp sweet smoked Spanish paprika, quickly mix together, then add in the potatoes and season with sea salt & black pepper, gently mix together until well mixed, then add in enough cold water to just cover the ingredients (3 cups / 710 ml in my case), add in a bay leaf and rasie to a high heat
- Once the water comes to a boil, place a lid on the stock pot and lower to a low-medium heat, cook until the potatoes are tender, about 20 to 25 minutes, then remove a couple of the potatoes, mash them with a fork, add into the stew and mix, remove from the heat
- Transfer into shallows bowls and sprinkle with finely chopped fresh parsley, enjoy!
Nutrition Facts : Calories 527 kcal, Carbohydrate 55 g, Protein 16 g, Fat 28 g, SaturatedFat 7 g, Cholesterol 35 mg, Sodium 717 mg, Fiber 8 g, Sugar 6 g, UnsaturatedFat 12 g, ServingSize 1 serving
POTATO, PEPPER & CHORIZO STEW WITH FRIED EGGS
Budget-friendly, Mexican-style pepper stew topped with an egg - a huevos rancheros for supper time
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Heat half the oil in a pan with a lid and add the onion and peppers. Fry for 10-15 mins until soft, then add the garlic and chorizo and sizzle until the chorizo releases its oils.
- Add the potatoes and stir for 1 min. Pour over the stock, cover with a lid and simmer for 15 mins, or until the potatoes are tender. Remove the lid and season. Bring to the boil and boil rapidly to reduce until most of the liquid has evaporated.
- Meanwhile, fry the eggs in the remaining oil. Spoon the stew onto bowls, then place a fried egg on top and serve sprinkled with parsley.
Nutrition Facts : Calories 493 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 1.4 milligram of sodium
SAUTEED POTATOES WITH CHORIZO
Provided by Marcela Valladolid
Categories side-dish
Time 35m
Yield 4 to 6 servings (or about 3 cups)
Number Of Ingredients 5
Steps:
- Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.
PATATAS BRAVAS WITH CHORIZO
Bring a Spanish flavour to the table with this intense, smoky starter. Just add crusty bread to serve
Provided by Good Food team
Categories Dinner, Starter
Time 50m
Yield Serves 6 as an appetiser
Number Of Ingredients 9
Steps:
- Heat a little oil in a pan, fry the onion, garlic and chilli until the onion softens, add the cayenne and paprika and stir. Add the tomatoes and bring to a simmer, then cook the whole mixture down for about 20 mins until you have a thick paste. Season well and, if you prefer a smooth sauce, blitz it with a hand blender.
- Meanwhile, steam the potatoes for 10 mins and put the chorizo in a frying pan to slowly cook and release some of its oil. Tip off the excess red oil and add 1 tbsp olive oil. Add the potatoes and fry everything together, turning the heat up as you go so both the potatoes and chorizo brown in patches. Tip into a bowl. Season the sauce - if it isn't hot enough add a few more pinches of cayenne. Spoon the sauce over the potatoes and chorizo to serve.
Nutrition Facts : Calories 342 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.91 milligram of sodium
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4.4/5 (23)Author Andy BaraghaniServings 8Estimated Reading Time 6 mins
- Cook bacon in a large pot over medium heat, stirring occasionally, until beginning to brown but not yet crisp, 5–7 minutes. Transfer to paper towels.
- Add onions to same pot and cook, stirring often, until golden and softened, 8–10 minutes. Add garlic and cook, stirring, until softened, about 3 minutes. Add tomato paste and cook, stirring, until slightly darkened in color, about 2 minutes. Return bacon to pot, then add potatoes, chorizo, mushrooms, broth, paprika, and cayenne and bring to a boil. Reduce heat so liquid is at a bare simmer and cook, stirring occasionally, until potatoes are tender, 25–30 minutes. Remove from heat; season with salt.
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