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Spanish Chorizo and Potato Stew

Cooking Method
Courses ,
Prep Time: 15 min Cook Time: 35 min Total Time: 50 mins
Servings 4
  • 1 onion (sweet or white)
  • 4 cloves garlic
  • 8 ounces button mushrooms
  • 2 russet potatoes
  • 12 ounces chorizo (can substitute with soy chorizo)
  • 4 cups chicken broth (can substitute with vegetable broth)
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 3 tablespoons smoked paprika (yes... tablespoons)
  • 1/2 teaspoon cayenne pepper (double the amount for a spicier stew)
  • sour cream (optional, for serving)
  • dill (optional, for serving)

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!