Easy Spanish Chorizo Stew Recipe

If you are a lover of Spanish chorizo and hearty protein-packed meals, then you are in the right place.

Here we will talk about one of the best chorizo recipes of all time: the Spanish chorizo stew.

This wonderful Spanish meat recipe is easy to make, you can store it for later, serve it right away, and even make some changes to the ingredients. Keep reading to learn all that and more.

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Pssst…!!?? You can’t get enough of Spanish soup recipes? Have a look at my other posts: 

• Cocido Madrileno
• Homemade Spanish chicken soup
• Spanish bacon bean soup

Background of the Dish

From the Chorizo burger to the Chorizo in cider, Andalusia is filled with amazing chorizo sausage recipes, but the Spanish chorizo stew still manages to stand out.

Everyone (including us) loves this dish because despite being a stew, it cooks really fast (in just 60 minutes it is ready), and the mix between chorizo and potatoes never fails.

It is also one of the oldest recipes with chorizo and potatoes from Southern Spain since it was mentioned in different books and poems from the 1700s.

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Things You’ll Need for Spanish Chorizo Stew

To prepare this potato stew recipe you will need chorizo and potato as the main ingredients, then onion, garlic, and red bell pepper.

Ingredients

• 5 potatoes
• 2 Spanish Chorizos
• 1 onion
• 2 garlic cloves
• 1 red bell pepper
• 1 bay leaf
• 1 teaspoon paprika
• 4 tablespoons olive oil
• Salt and pepper (to taste)

How to Make Spanish Chorizo Stew – Step by Step Guide

1. The first steps in this chorizo and potato recipe are pretty simple. You just have to wash, peel, and cut the potatoes into small cubes. Set them aside as you prepare the other ingredients.

2. After that, peel and chop the onion into small pieces. Grab the garlic cloves, peel, and mince them. Chop the red bell pepper into small squares and remove the seeds.

3. Now grab a large pot, add the olive oil, and add the garlic, onion, and red bell pepper, then cook until they get a soft texture, (it should take from 5 to 7 minutes). Stir occasionally so they don’t burn.

4. In the meantime, cut the Spanish chorizo into thin slices or small cubes.

5. Now in the pot again, when the onion cooking time has passed and the red bell pepper is also soft, add the chorizo and the bay leaf. You could skip the bay leaf, but it gives an amazing flavor.

6. Then, add the potato pieces, paprika, salt, and pepper, and continue cooking so that the potatoes are a little bit “toasted” on the outside.

7. After that, add water, just enough to cover the potatoes (no more than that). Continue cooking over medium heat until the potatoes are soft, about 20 to 30 minutes.

8. Once they are cooked, taste them to see if the potato stew needs more seasoning (you can add more at this moment).

9. Most of the liquid should evaporate, leaving the cooking juices like a thick sauce. Remove any extra liquid and the bay leaf. Now you can serve the Spanish stew while it’s hot.

Substitution of Ingredients

The main reason why we love stews is that you can use any ingredient on it, and it will still taste amazing. Fortunately, that happens with the Spanish chorizo stew too.

Chorizo and potatoes are the main stars of this Spanish chorizo recipe, but you can even replace them.

If you don’t like (or don’t have) Spanish chorizo, you can use any type of large sausage (German sausage) or flavored sausage (Italian sausage).

The best potatoes for stew are the Yukon gold potatoes (they are known as all-purpose potatoes for a reason), or the Maris Piper potatoes.

You can use the classic russet potatoes, but they don’t hold the shape so well, so you might end up with mushy boiled potatoes.

When it comes to the onion, garlic, and red bell pepper for this Spanish chorizo stew, you can use as many or as little as you like (or completely skip them).

Tips on Serving Spanish Chorizo Stew

As well as other potato and chorizo recipes, the Spanish chorizo stew is perfect to eat during lunch or dinner.

It is usually served as a main dish, and they are a great stand-alone dish (don’t even need an appetizer or entree).

Chorizo and potato recipes in general are mostly eaten during winter or cold days, but you can enjoy this stew at any time of the year (just serve it at room temperature if it is summer).

How to Store Spanish Chorizo Stew

One of the reasons why the Spanish chorizo recipe stands out among other recipes with chorizo sausage is that you can store it for a long amount of time.

The stew can last up to 4 days in the fridge, and 30 days in the freezer.

In both cases, you have to let it come to room temperature after cooking it and storing it in a covered container (with a lid, plastic wrap, or a clean bag if it is in the fridge).

Some people claim that chorizo recipes can be stored for 60 days in the fridge (due to the characteristics of the chorizo), but since this one has potatoes on it, you can only store it for 30 days.

Recipe Card: Spanish Chorizo Stew

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