Spanish Potato and Chorizo Stew

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A hearty rustic stew from Spain's La Rioja region, where tender potatoes simmer with smoky cured chorizo, sweet onions, and a fragrant paprika-laced broth. This humble one-pot dish is pure Spanish comfort food, traditionally served with crusty bread to soak up every drop.

Nutrition Facts

Per serving (estimated)

• 465 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 44 gCarbs
• 5 gFiber
• 6 gSugar
• 19 gProtein
• 880 mgSodium
• 1080 mgPotassium
• 65 mgCalcium
• 4 mgIron
• 22 mgVitamin C
• 160 mcgVitamin A

Ingredients

For the stew

• 2 tbsp extra-virgin olive oil
• 6 oz Spanish cured chorizo, sliced into half-moons
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp sweet smoked paprika (pimentón)
• 1/2 cup dry white wine
• 2 cups low-sodium chicken broth
• 1.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 1 bay leaf
• 1/2 tsp kosher salt, plus more to taste
• Freshly ground black pepper, to taste

To finish and serve

• 2 tbsp chopped fresh flat-leaf parsley
• Crusty country bread, for serving

Directions

1. Heat the olive oil in a heavy Dutch oven or deep skillet over medium heat. Add the chorizo and cook for 3 to 4 minutes, stirring occasionally, until the slices release their vibrant red oil and begin to crisp at the edges. Transfer the chorizo to a plate and set aside, leaving the rendered fat in the pot.
2. Add the chopped onion to the same pot and cook for 6 to 8 minutes, stirring often, until softened and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
3. Sprinkle the smoked paprika over the onions and stir quickly for 10 seconds to bloom the spice and deepen its flavor. Pour in the white wine and scrape up any browned bits from the bottom of the pot, letting it simmer for 2 minutes until slightly reduced.
4. Add the chicken broth, potatoes, and bay leaf. Season lightly with salt and pepper, then return the chorizo (along with any collected juices) to the pot. Bring the mixture to a gentle boil.
5. Reduce the heat to low, cover partially, and simmer for 25 to 30 minutes, stirring occasionally, until the potatoes are fork-tender and the broth has thickened into a glossy, rust-colored sauce that clings to the potatoes.
6. Remove and discard the bay leaf. Taste and adjust the seasoning with additional salt and pepper if needed. Sprinkle generously with chopped parsley and serve hot in shallow bowls with thick slices of crusty bread for sopping up the rich sauce.

Cook’s Notes

• Always use dry-cured Spanish chorizo (such as chorizo riojano), not fresh Mexican chorizo; the cured variety gives the stew its signature smoky depth and red-tinted broth without falling apart.
• Yukon Gold or other waxy potatoes hold their shape best; russets tend to break down and make the stew gluey.
• For deeper color and a touch of sweetness, sauté a small chopped red bell pepper along with the onion.
• A pinch of saffron threads bloomed in a tablespoon of warm broth adds an extra layer of authentic La Rioja flavor.
• The stew tastes even better the next day, once the potatoes have soaked up the spiced broth, so consider making it a day ahead.

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