Recipe

Succulent Chorizo Stew cooked in a new Spanish style!

  Serves 4 | Prep time: 20 mins | Cooking time: 35 mins  

Spanish | Main |  Cardiff Mum

Ingredients  

• 3 Large Loose White Potatoes
• 100g Frozen Peppers
• 120g Chorizo Slices
• 4 Cloves Garlic, Minced
• 2 Bay Leaves
• 2 Red Onions, Finely Chopped
• 1000ml Chicken Stock
• 100ml White Wine (Optional)
• 1 Tablespoon Dried Parsley Or 1 Handful Fresh Parsley, Chopped
• 4 Teaspoons Soured Cream
• Olive Oil

Method

1. Peel and wash the potatoes and cut them into small cubes. Slice the chorizo slices , peel and chop the onions and garlic.
2. Add the onion and garlic to a large frying pan with a generous glug of olive oil. Fry these until they start to caramelise then add in the chorizo and bay leaves and fry for 8-10 mins until the chorizo starts to go crispy on the edges.
3. Add in the potatoes, stock, wine and frozen peppers and mix then bring to a simmer, cover and cook on low for 25 minutes.
4. Check potatoes are soft enough for you before dishing into bowls and finishing with sour cream, chilli flakes and plenty of parsley. This goes lovely with a squeeze of a lemon wedge and warm bread and butter!