Serves 1
Directions
- 1Brown the chorizo in a pot over medium heat, then remove the chorizo and set aside, leaving the rendered fat in the pot.
- 2Add the diced onions and peppers to the pot and sauté until soft.
- 3Add the garlic and sauté until fragrant.
- 4Stir in the pimentón paste.
- 5Add the broken potato chunks to the pot and stir to coat.
- 6Return the browned chorizo to the pot and add bay leaves.
- 7Pour in the stock until the ingredients are just covered, then bring to a boil and simmer until the potatoes are tender and the sauce is thickened.
- 8Garnish with fresh parsley before serving.
Ingredients
- chorizo, sliced
- green bell pepper, diced
- red bell pepper, diced
- onion, diced
- garlic, minced
- pimentón paste
- potato, peeled and roughly broken
- bay leaf
- stock
- salt
- parsley (optional)
Equipment
knifecutting boardheavy-bottomed potwooden spoonskimmer
Tips
- Break the potatoes into chunks with a knife instead of slicing them; the resulting rough edges release more starch and naturally thicken the sauce.
- Simmer the stew at a lively boil to help break down some of the potatoes, which contributes to a silky, thick texture.
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