Spanish Chorizo and Potato Stew

Prep Time 15 min Cook Time 35 min Total Time 50 mins Servings: 4


Super warm and hearty stew with mushrooms, potatoes, and chorizo. The recipe is designed with authentic Spanish chorizo in mind but I used Trader Joe's soy chorizo and it still tasted excellent.



  1. Prepare your ingredients:

    • Finely chop the onion.
    • Cut the garlic cloves into thin slices.
    • Slice the mushrooms.
    • Cut the potatoes into bite-sized pieces.
    • Cut the chorizo into rounds. Halve some of the rounds for a more varied texture.
      • If you're using soy chorizo then skip this step since the chorizo will crumble.

  2. In a large pot, cook the onions and garlic in oil over high heat for 5-7 minutes. Add the tomato paste and continue to cook until the tomato paste becomes dark red, for about 3 minutes.

  3. Add the potatoes, mushrooms, chorizo, broth, smoked paprika, and cayenne into the pot. Bring the contents to a boil and then reduce to a simmer and let it cook for another 20-25 minutes, until the potatoes are tender.

  4. Serve with a dollop of sour cream and some fresh dill. Enjoy!

Leave a Reply