Chorizo & Potato Stew
3 teaspoons of garlic, minced
1/2 hot red pepper flakes, crushed
2 tablespoons of olive oil
1 quart of chicken stock
sea salt
2 large onions, 1/4-inch dice
2 red peppers, 1/4-inch dice
2 tablespoons of parsley, minced
1/2 cup of water
1 pound of sweet chorizo sausage, cut in 1/4-inch slices
3 1/2 pounds of new potatoes, peeled and cut into 1; -inch cubes
2 green peppers, 1/4-inch dice
1 teaspoon of black pepper, freshly ground
1. Heat oil in a large, heavy soup pot. Sauté onion, peppers, garlic, and bay leaves for 2-3 minutes. Add salt to taste and continue cooking, covered, over low heat for 15 minutes.
2. Add potatoes and chorizo, and sauté for 2 minutes over medium heat. Add the paprika, stock, pepper flakes, water and black pepper. Bring to a boil, reduce heat to medium, and simmer, uncovered, for 20 minutes.
3. Continue cooking until potatoes are fork-tender. Cover the pot and let rest for 5 minutes. Adjust seasoning with salt and pepper to taste, and toss with chopped parsley. 4 servings
Contributor: Esther Pérez Solsona
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