Spicy Spanish Chorizo Stew
Warm up your kitchen with the bold flavors of this Spicy Spanish Chorizo Stew, a hearty and soul-satisfying dish that's perfect for cozy evenings. Packed with smoky Spanish chorizo, tender potatoes, sweet red bell peppers, and protein-rich chickpeas, this one-pot wonder is simmered in a deeply flavorful broth spiced with smoked paprika and a hint of cayenne for a fiery kick. The combination of crushed tomatoes and aromatic garlic ensures a rich and comforting base, while fresh parsley adds a touch of brightness to finish. Ready in under an hour, this stew is not only a celebration of traditional Spanish ingredients but also a simple yet elegant meal that serves four. Serve it hot with crusty bread to sop up the vibrant sauce, and enjoy a taste of Spain from the comfort of your home.
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Recipe Information
Ingredients
- 250 grams Spanish chorizo
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 3 cloves Garlic cloves
- 1 medium Red bell pepper
- 1 teaspoon Paprika (smoked)
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons Tomato paste
- 400 grams Crushed tomatoes
- 500 milliliters Chicken stock
- 2 medium Potatoes
- 400 grams Chickpeas (cooked)
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Peel and dice the onion. Mince the garlic cloves. Dice the red bell pepper. Peel and cut the potatoes into bite-sized pieces.
Slice the Spanish chorizo into 1 cm thick rounds.
Heat the olive oil in a large pot over medium heat. Add the sliced chorizo and cook for 3-4 minutes until it releases its oils and turns slightly crispy. Remove the chorizo with a slotted spoon and set aside, leaving the rendered oil in the pot.
Add the diced onion to the pot and sauté for 5-6 minutes until softened. Stir in the minced garlic and diced red bell pepper, and cook for an additional 2 minutes.
Sprinkle the smoked paprika and cayenne pepper over the vegetables, then add the tomato paste. Stir well to coat the mixture and cook for 1-2 minutes to deepen the flavors.
Pour in the crushed tomatoes and chicken stock, stirring to combine. Add the bay leaf, diced potatoes, cooked chickpeas, salt, and black pepper.
Return the cooked chorizo to the pot, ensuring it is submerged in the liquid. Bring the stew to a boil, then reduce the heat to a simmer.
Cover the pot partially and let the stew simmer for 25-30 minutes, or until the potatoes are tender.
Taste the stew and adjust seasoning if necessary. Discard the bay leaf before serving.
Ladle the stew into bowls, garnish with freshly chopped parsley, and serve with crusty bread if desired.
Nutrition Facts
Calories |
695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 1673 mg | 73% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 14.1 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1089 mg | 23% | |
*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.
