Chorizo and Potato Stew

This hearty, warming chorizo and potato stew is a perfect easy dinner for cold nights.

Course Dinner, Soup, Stew
Cuisine Spanish
Keyword Chorizo, Potato stew, Rioja
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4
Author Matt Cetta


  • 1/3 Cup Extra Virgin Olive Oil
  • 1 Medium Spanish Onion minced
  • 1 Pound Chorizo about 2 sausages
  • 5 Russet Potatoes
  • 1 Tablespoon Hot Paprika
  • 2 Teaspoons Pimenton Smoked Paprika
  • 1 Tablespoon Kosher Salt


  1. Dice the chorizo (1/4 - 1/2 inch).
  2. Mince the onion and peel the potatoes. Submerge the potatoes in a bowl of water to keep them from browning.
  3. Put a large heavy bottommed over medium heat. Add the olive oil and heat through.
  4. Add the onions and cook until beginning to brown (about 10 minutes).
  5. Add the chorizo, stir, and cook for about 2 minutes.
  6. Cut the potato into inch sized chunks right over the pot, but only cut half way through. Twist the knife to break off the rest. This leaves a broken edge which releases extra starch into the potato stew, resulting in a richer, thicker broth.

  7. Add the hot paprika, salt, and the pimenton (aka smoked paprika).
  8. Cover the contents with water and bring to a boil. Reduce heat to medium-low heat, cover, and simmer for 30 minutes.

Recipe Notes

If you want a thicker broth, crush a potato against the inside wall of the pot. Serve hot.

Adapted from Teresa Barrenechea