Chorizo and Potato Stew

This is a recipe I learned while in NZ. It’s not an NZ recipe at all, its actually Spanish.

It’s more to do with the fact that it was freezing and this recipe is both warming and gives you a great energy boost.

This recipe can be for as many or as few people as you like. The recipe I am providing below will suit about 3 hungry people or 4 not so hungry people.

You will need:

• 4 good sized potatoes. Doesn’t matter which ones you use, I prefer brown or red potatoes
• 2 chorizo sausages ( the hotter the better)
• 1 Spanish onion
• 6 cloves of garlic
• Between 1 and 2 capsicums of choice. Depending on size. I recommend red or yellow capsicum
• Smoked paprika
• Chilli flakes
• Cumin
• A can of diced tomatoes or you can chop your own …… your choice
• Red wine

Step 1:Place a large pot on low to medium heat and add in about 3 or 4 tales spoons of olive oil. Add in diced onion and chopped or minced garlic. Continuously stir, as it gets hot fast and will burn.

Step 2: Slice up the capsicum into thin strips and add into the pot and continuously stir for about 4 mins.

Step 3: Peel the skin off the chorizo and slice into small or medium pieces (your choice). Then add into the mix. The chorizo will start to add oils into the pot, which will prevent the food from burning. While the chorizo is cooking, prepare your tomatoes.

Step 4: Time to add in the spices. Add in about 1 tablespoon of smoked paprika, 1 teaspoon of cumin and your desired amount of chilli flakes.

Step 5: The dry ingredients will absorb the oil in the pan very quickly, so it is essential to add in the tomatoes immediately after stirring in the spices.

Step 6: While the tomatoes are simmering, you can prepare the potatoes. Take your sliced potatoes and while holding it, cut into the potato, about  1/4 to 1/2 of the way. Using the knife and a bit of muscle, twist the knife to the side and create a crack in the potato, and a chunk should come off. You want to crack the potatoes, rather than slice then, as the crack releases the starch, and you want this to thicken the stew.

Step 7: Once the potatoes are ready, add them in and combine with the stew. Additionally add in about 4 tablespoons of red wine for flavour (I just used the one I happened to be drinking at the time – see image 1) and about 1/2 a cup of water.

Step 8: Bring the heat up until is starts to boil. Then reduce the heat to allow to simmer for 30 mins. (Important to note, there is no lid in this recipe. The lid stays off the entire time)

Step 9: After 30 mins, your stew should have thickened and it is ready to eat. I prefer to serve it  on a wood block in the centre of the table for everyone to dig in from and provide a nice thick/chunk bread to absorb the moisture with. (Sourdough or Turkish bread, works well)

ENJOY!