Simple Spanish Chorizo Casserole Recipe

We know you love easy Spanish recipes, so today we bring you an extremely simple one, that will make you look like a professional chef.

If you want to impress someone, or simply enjoy a delicious Spanish main dish, then you must prepare the chorizo casserole recipe.

This recipe stands out from other potato and chorizo recipes because of how delicious it is, and it manages to make the flavors of the chorizo stand out without overpowering the other ingredients.

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Background of the Dish

This is one of the oldest chorizo and potato recipes since it was already mentioned in Spanish literary works from the 1600s.

Although there isn’t any official information about who invented it or how it originated, it is known that at first, only upper-class people could eat it due to the cost of its ingredients.

Later it became popular and now this recipe can rub shoulders with the best Spanish chorizo recipes, such as the Pumpkin chorizo soup from Spain and the Spanish chorizo pasta.

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Things You’ll Need for Chorizo Casserole Recipe

To make this chorizo casserole recipe you just need chorizo and potatoes as the main ingredients, and a large pot and a baking tray for the equipment.

Feel free to check and try other chorizo recipe ideas such as the Spanish Chorizo Rice, Chorizo in cider, or the Spanish chorizo burger.

Ingredients

• 4 small chorizos (or two regular ones and cut them in half)
• 3 potatoes
• 1 onion
• 1 red bell pepper
• 1 carrot
• 1 garlic clove
• 1 cup (240ml) vegetable broth
• 1 teaspoon paprika
• 4 tablespoons extra virgin olive oil
• Salt and pepper to taste
• 4 cups (1l) Water
• Shredded cheese (optional)

How to Make Chorizo Casserole Recipe – Step by Step Guide

1. The first step in this chorizo and potato recipe is to peel and cut the onion into small cubes. Then mince the garlic and chop the red bell pepper removing the seeds.

2. Now, grab a large pot, put a splash of olive oil and sauté those cut vegetables for 7 minutes over medium heat. Stir occasionally, this will prevent it from burning. 

3. In the meantime, wash, peel, and cut the potatoes and the carrot. You can cut them to the size you want. The best ones would be small carrot cubes and bite-size potato cubes.

4. After that, add the cut potatoes and carrots to the pot with the other vegetables. Cook for 5 minutes to make them golden.

5. Once that time has gone by, add the vegetable broth and the cups of water.

6. Now you can cut the chorizos into slices and add them to the pot like this, or leave them in large pieces is completely up to you. Cook them in the pot for 20 minutes.

7. Then remove the vegetables and chorizo from the pot, put them in a baking tray (make sure to drain them from the water) and take them to the medium oven for 40 minutes.

8. As an optional step of this potato and chorizo recipe, you can put shredded cheese on top to melt. If not, you can serve the chorizo casserole after that time in the oven.

Substitution of Ingredients

There are some substitutions that you can make in the ingredients of this chorizo casserole recipe, although the ideal is to follow the recipe to the letter.

For example, if you can’t find or don’t like chorizo, you can choose another Spanish sausage, you could also use sweet potatoes instead of potatoes.

As for the onion, bell pepper, garlic, and carrot in this Spanish chorizo recipe, they are perfect for the recipe but if there is any that you don’t like you can take it out (it will still be delicious).

For this casserole chorizo recipe, you can also use only water if you don’t have broth, since in this recipe you only have to add a small amount and the other ingredients already give flavor to the dish.

Tips on Serving Chorizo Casserole Recipe

This is one of the best chorizo recipes for dinner, since thanks to the way it is cooked (boiled and then baked), most of the negative fat is removed from the chorizo.

As well as other easy chorizo recipes, you can serve it for lunch too, but always as a main dish (thanks to the vegetables you won’t need to make another side dish).

It is best to serve this dish as soon as you finish preparing the chorizo casserole recipe, and you can serve water, white wine, or rose wine as a drink.

Although the step of putting shredded cheese on top to melt it is optional, we encourage you to do it, since it takes this dish to a next level that no other chorizo dishes have reached yet.

How to Store Chorizo Casserole Recipe

Like other recipes using chorizo, the ideal is always to eat them when you finish preparing the recipe, but even so, there are some ways to save them.

When you finish making the chorizo casserole recipe, if you know you are not going to eat it, let it come to room temperature and put it in a covered container.

Then store it in the fridge for up to 3 days, or in the freezer for up to 15 days.

Other recipes with chorizo sausage can be frozen for a longer time, but due to the potato in this recipe, we recommend that you only do it for 15 days.

Recipe Card: Chorizo Casserole Recipe

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