top of page

Spanish Chorizo and Potato Stew

This stew is quick and easy to put together but the flavours of the finished dish would have you believe it was simmering on the stove for hours. Much like most stews it tastes even better the day after you make it and with lots of crusty bread for mopping up those juices!

Preparation time 30 minutes

Cooking time 45minutes

Serves 2-3 people

INGREDIENTS 2 large potatoes 150g chorizo 2 sprigs spring onion 2 sprigs spring garlic 3 Large button mushrooms 2 bell peppers 100ml canned tomato (roughly ¼ of the can) 1.5 tbsp smoked paprika A few drops of lemon juice to taste Salt and olive oil as needed

EQUIPMENT Chopping board and knife Medium sized pot Rubber spatula or wooden spoon Mixing bowl


1.  Begin by preparing your ingredients. Slice the chorizo into 1 cm slices and cut those slices into bite-sized pieces. Cut the potatoes into bite sized cubes. Slice the spring onion and spring garlic into small rings, reserving the greens of the spring onion and slicing them thin for a finishing garnish.  Dice the bell peppers and quarter the mushrooms.


2. To start cooking, place a medium sized pot over medium heat and add a tablespoon of olive oil. Add the chopped chorizo to the pan and stir while cooking to allow the fat from the chorizo to render out. 

3. Once the chorizo has some light colour on it, remove it from the pan, leaving all the delicious chorizo fat in the pan. Raise the heat to medium high and add the mushrooms to the pan and allow to colour well for 3-4 minutes, season lightly with salt. 

4. Remove the mushrooms from the pan and add them to the reserved chorizo. Add the peppers, chopped garlic and onion to the pan. Add a small pinch of salt and cook while stirring to deglaze anything off the bottom of the pan. 

5. Allow them to get some colour and add the reserved chorizo and mushrooms back to the pan. Add the smoked paprika all at once and coat the vegetables liberally with them. Cook for 1 minute to toast the spices.

If you like a little extra kick this recipe works well with additional chili powder, chili flakes or fresh chili added at this stage or finished with your favourite hot sauce!

6. Add roughly ¼ of a can of tomatoes or a tablespoon of tomato paste and cook this out for a minute or two and add the potatoes to the pot. Stir to combine everything and top up with water until everything is just submerged. Season lightly with salt and pepper. Bring up to a boil and reduce to a simmer, continue cooking at a simmer until the potatoes are completely tender, roughly 30-40 minutes. 

To check if they are cooked the simplest way is to pull out a cube and taste! Alternatively take a fork or a knife and attempt to pierce the potato, if the potato is pierced and easily releases from the fork or knife it is cooked through.

7. To serve, add the reserved spring onion greens as well as an optional dollop of yoghurt and some chili. 


bottom of page