Sausage and Potato Stew with Saffron
Indulge in the hearty and aromatic flavors of this Sausage and Potato Stew with Saffron, a soul-warming dish that combines smoky sausage, tender potatoes, and sweet carrots in a rich, saffron-infused broth. This one-pot wonder is perfectly seasoned with paprika, garlic, and a touch of crushed tomatoes, creating a vibrant and comforting stew that's bursting with flavor. The delicate saffron threads add a luxurious depth and golden hue, making it a standout choice for dinner any night of the week. Ready in just under an hour, this easy-to-follow recipe is ideal for cozy family meals and pairs beautifully with crusty bread or a side of rice. Whether you're looking for a quick weeknight comfort food or a stunning dish to impress guests, this stew is sure to satisfy.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 14 ounces smoked sausage (chorizo or kielbasa)
- 1 large yellow onion
- 3 large garlic cloves
- 4 medium russet potatoes
- 2 medium carrots
- 4 cups chicken broth
- 1 cup crushed tomatoes
- 0.25 teaspoons saffron threads
- 1 teaspoon paprika
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Slice the smoked sausage into rounds and add to the pot. Cook for 4-5 minutes, stirring occasionally, until browned. Remove the sausage with a slotted spoon and set aside.
Dice the onion and mince the garlic. Add them to the pot and sauté for 3-4 minutes until softened and fragrant.
Peel and dice the potatoes into 1-inch cubes. Peel and slice the carrots into 1/2-inch rounds.
Add the potatoes and carrots to the pot and stir to combine with the onion mixture.
Pour in the chicken broth and crushed tomatoes. Stir well, ensuring the vegetables are submerged.
Add the saffron threads by lightly crumbling them with your fingers to release their aroma. Stir in the paprika, bay leaf, salt, and black pepper.
Return the browned sausage to the pot and bring the stew to a gentle boil.
Cover the pot, reduce the heat to low, and simmer for 30 minutes, or until the potatoes and carrots are tender.
Taste the stew and adjust seasoning, if needed, with additional salt or pepper.
Remove the bay leaf before serving. Garnish with chopped parsley, and serve hot with crusty bread or over a bed of rice, if desired.
Nutrition Facts
Calories |
587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 1874 mg | 81% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 9.2 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1691 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
