Spanish Chorizo and Potato Stew Recipe for Cozy Meals

Spanish chorizo and potato stew is a paprika-rich one-pot dish made with fresh Spanish-style chorizo, tender potatoes, and a savory broth. Versions vary by region and household; this one keeps the ingredients straightforward and lets the sausage season the potatoes as they simmer. Serve it hot with bread for soaking up the broth.

Ingredients

1 tablespoon olive oil (15 ml)
12 ounces (340 g) uncooked Spanish-style cooking chorizo, casings removed and broken into 1-inch pieces
1 large yellow onion, diced (about 200 g)
1 medium red bell pepper, diced (about 150 g)
3 garlic cloves, finely chopped (about 9 g)
1 tablespoon sweet Spanish smoked paprika, or pimentón dulce (about 7 g)
¼ teaspoon hot smoked paprika (about 0.5 g), optional
2 pounds (900 g) waxy potatoes, such as Yukon Gold or red potatoes, cut into 1½-inch chunks
5 cups (1.2 L) low-sodium chicken broth
2 dried bay leaves (about 0.2 g)
½ teaspoon fine salt (3 g), plus more to taste
¼ teaspoon freshly ground black pepper (about 0.5 g)
2 tablespoons chopped flat-leaf parsley (about 8 g), for serving
1 teaspoon sherry vinegar (5 ml), optional, to finish

Instructions

Prepare the ingredients. Dice the onion and pepper, chop the garlic, and cut the potatoes into roughly equal chunks so they cook at a similar pace. Remove the sausage casings and break the chorizo into bite-size pieces. If the potatoes need to wait while you finish chopping, keep them covered with cold water, then drain and dry them before cooking.
Brown the chorizo. Warm the olive oil in a heavy 5- to 6-quart pot or Dutch oven over medium heat. Add the chorizo and cook for about 7 minutes, stirring occasionally, until the pieces are browned on several sides and have released some red-orange fat. If the pot looks dry, add a teaspoon of oil; if the sausage releases plenty of fat, you will not need extra.
Soften the vegetables. Add the onion and red pepper to the pot. Cook for 6 minutes, stirring and scraping up any browned bits, until the onion begins to soften. Stir in the garlic and both paprikas, if using the hot variety, and cook for 1 minute. Keep the heat moderate: paprika can turn bitter if it scorches.
Add the potatoes and broth. Stir in the potatoes, salt, and black pepper, coating the potato pieces with the seasoned oil. Pour in the broth and add the bay leaves. Scrape the bottom of the pot once more, then bring the liquid to a gentle boil. Avoid a hard, rolling boil, which can break up the potatoes before they are tender.
Simmer until tender. Reduce the heat to low, cover the pot with the lid slightly ajar, and simmer for 28 minutes. Stir gently once or twice, taking care not to mash the potatoes. Check a large potato piece with a fork; it should be tender but still hold its shape. The USDA FSIS safe minimum for ground meat is 160°F (71°C), so check the center of the largest chorizo piece with a food thermometer and simmer a little longer if needed.
Adjust and serve. Remove the bay leaves. For a thicker broth, press two or three potato pieces against the side of the pot and stir them back in; for a looser stew, add a splash of hot broth or water. Taste before adding more salt, since chorizo and stock can both be salty. Stir in the sherry vinegar if you like a brighter finish, scatter over the parsley, and serve hot.

Tips

Choose the right chorizo. Look for uncooked Spanish-style cooking chorizo, which is usually seasoned with paprika and garlic. It is different from Mexican chorizo, which is often loose and more heavily seasoned with other spices. If fresh Spanish-style chorizo is hard to find, use uncooked pork sausage and add a little extra smoked paprika. You can also use cured Spanish chorizo; because it is already cooked, slice it and add it with the potatoes so it can flavor the broth without overcooking. Cured chorizo is usually saltier, so reduce the added salt.
Use potatoes that hold their shape. Yukon Gold and red potatoes are good choices for a stew with distinct pieces. Russets work if you prefer a thicker, softer result, but they break down more readily; stir gently and check them early. Keep the chunks close in size rather than cutting some very small and others very large.
Control the heat and salt. Sweet smoked paprika gives the stew its rounded, smoky flavor; hot paprika adds warmth, not a requirement. Start with the listed salt, especially if the broth is not homemade, and adjust only after simmering. If the pot tastes too rich, a teaspoon of sherry vinegar or a little chopped parsley at the end can balance it.
Keep the simmer gentle. A low simmer helps the potatoes cook evenly and keeps the broth from turning cloudy and starchy. If the liquid bubbles vigorously, lower the heat. Stir with a broad spoon and lift from the bottom rather than repeatedly breaking up the potato chunks.

Serving Suggestions

Serve the stew in warm bowls while the broth is steaming, with crusty bread, a baguette, or rustic sourdough on the side. Bread is useful for catching the paprika-seasoned broth, but the potatoes make the bowl filling enough to serve on its own. A simple green salad with a sharp vinaigrette makes a fresh contrast to the rich sausage and broth.

For a casual shared meal, put the pot on the table with extra parsley, black pepper, and sherry vinegar so everyone can finish their own portion. A side of sautéed greens, such as spinach or chard, also works well. If serving the stew as part of a larger meal, keep the portions modest and pair it with vegetables rather than another rich main dish.

Variations

Add white beans: Stir in one drained 15-ounce (425 g) can of cannellini beans during the final 5 minutes of simmering. They add a creamy texture and make the stew stretch further. Rinse canned beans first if you want to keep the broth from tasting overly salty.

Make it more rustic: Replace up to 1 cup (240 ml) of the broth with water and let the potatoes release a little more starch as they cook. Press a few extra potato pieces into the broth at the end. This produces a thicker, less soupy bowl without needing flour or cream.

Adjust the vegetables: Add a diced carrot with the onion and pepper for a mild sweetness, or stir in a handful of chopped kale during the last 5 to 8 minutes. These additions change the balance slightly but work with the smoky paprika and sausage. Avoid adding delicate greens too early, or they can lose their color and texture.

Use cured chorizo: If the available Spanish chorizo is the firm, cured kind sold ready to eat, cut it into thick slices and brown them briefly. Add them with the potatoes rather than treating them like raw sausage. The slices will season the broth as it simmers, though they will have a firmer bite than fresh cooking chorizo.

Storage and Reheating

Let the stew stop steaming heavily, then refrigerate it within 2 hours of cooking in a covered, shallow container. It keeps for 3 to 4 days in the refrigerator. The potatoes may absorb broth as they sit, so the leftovers can be thicker than the freshly cooked stew; stir in a little water or broth when reheating.

Reheat a portion in a saucepan over medium-low heat, stirring gently until it is steaming throughout. For food safety, leftovers should reach 165°F (74°C); check the center with a food thermometer rather than relying only on the surface temperature. You can also reheat a serving in the microwave in a covered, microwave-safe bowl, pausing to stir so it heats evenly.

To freeze, cool the stew promptly and store it in a freezer-safe container for up to 2 to 3 months for best quality. Leave a little room at the top for expansion. Thaw it overnight in the refrigerator before reheating. Potatoes can become softer or slightly grainy after freezing, but stirring gently as the stew warms helps the broth come back together. Do not leave cooked stew at room temperature for extended storage.

Frequently Asked Questions

Is Spanish chorizo the same as Mexican chorizo?

No. Spanish chorizo is commonly seasoned with paprika and garlic and may be sold fresh for cooking or cured and ready to eat. Mexican chorizo is generally a fresh sausage with a different seasoning profile and texture. For this recipe, uncooked Spanish-style cooking chorizo gives the closest match; Mexican chorizo can be substituted, but it will make the stew taste different and may need draining if it releases a lot of fat.

Can I make this stew with cured Spanish chorizo?

Yes. Use ready-to-eat cured chorizo, cut into thick slices, and brown it briefly before adding the vegetables. Add it with the potatoes and broth so it flavors the stew without becoming tough. Since cured sausage can be salty, use low-sodium broth and wait until the stew is finished before deciding whether it needs more salt.

How can I tell when the potatoes are done?

Slide a fork or the tip of a small knife into one of the largest potato pieces. It should go in easily, while the piece remains intact when lifted. If the center is still firm, simmer for another few minutes and check again. Potato variety and chunk size affect the timing, so tenderness is a better guide than relying on the clock alone.

Can I prepare the stew ahead of time?

Yes. Make it a day ahead, cool it promptly, and refrigerate it in a covered container. The flavors settle as it rests, and the potatoes will soak up some of the broth. Reheat gently with a splash of broth or water, and bring leftovers to 165°F (74°C). If making ahead, you can also chop the vegetables in advance and keep them covered in the refrigerator until cooking.

Why did my stew turn out too thin or too thick?

A thinner broth can result from waxy potatoes that release little starch or from adding extra liquid. For a thicker stew, mash a few cooked potato pieces against the pot and stir them in. If it is too thick, loosen it with hot broth or water a little at a time. Keep in mind that the stew thickens as it cools and as the potatoes absorb liquid in storage.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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