Spanish Chorizo and Potato Stew
Description
Super warm and hearty stew with mushrooms, potatoes, and chorizo. The recipe is designed with authentic Spanish chorizo in mind but I used Trader Joe's soy chorizo and it still tasted excellent.
Ingredients
- 1 onion (sweet or white)
- 4 clove garlic
- 8 oz button mushrooms
- 2 russet potatoes
- 12 oz chorizo (can substitute with soy chorizo)
- 4 cup chicken broth (can substitute with vegetable broth)
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 3 tbsp smoked paprika (yes... tablespoons)
- 1/2 tsp cayenne pepper (double the amount for a spicier stew)
- sour cream (optional, for serving)
- dill (optional, for serving)
Instructions
Prepare your ingredients:
- Finely chop the onion.
- Cut the garlic cloves into thin slices.
- Slice the mushrooms.
- Cut the potatoes into bite-sized pieces.
- Cut the chorizo into rounds. Halve some of the rounds for a more varied texture.
- If you're using soy chorizo then skip this step since the chorizo will crumble.
In a large pot, cook the onions and garlic in oil over high heat for 5-7 minutes. Add the tomato paste and continue to cook until the tomato paste becomes dark red, for about 3 minutes.
Add the potatoes, mushrooms, chorizo, broth, smoked paprika, and cayenne into the pot. Bring the contents to a boil and then reduce to a simmer and let it cook for another 20-25 minutes, until the potatoes are tender.
Serve with a dollop of sour cream and some fresh dill. Enjoy!