I confess we had this as a meal–but it might be better as tapas. Not because it is not good enough to eat a big bowlful of it–oh it is–but because to me this is not a particularly healthy meal. The carbs completely outweigh the fiber and protein–and the protein is unhealthy flavoring protein (chorizo) as opposed to solid stick to your ribs protein (chicken, beans, etc).
It does not help that I have very little self control around good potatoes. (And on that note I would like to add that this year I discovered that organic potatoes blow the pants off regular ones–I highly recommend choosing organic for potatoes.)
But there it is, I wanted to make it the minute I saw it in Anya von Bremzen’s The New Spanish Table
- 1 large dried pimiento choricero or ancho chile pepper (I used the ancho), stemmed, seeded, torn into large pieces
- 3 lbs Yukon Gold potatoes (I highly recommend using organic potatoes--they taste SO much better)
- 2 T extra virgin olive oil
- 1 medium-large onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green or yellow (I prefer the sweeter yellow) bell pepper, thinly sliced
- 6-8 oz sweet Spanish style chorizo, sliced into rounds (if you use a particularly dry sausage, I recommend dicing instead)
- 3 garlic cloves, minced
- ½ t sweet smoked paprika
- ½ cup dry white wine
- 1 bay leaf
- approx. 2 cups chicken stock
- salt and pepper to taste
- chopped flat leaf parsley for garnish
- Soak the dried pepper in ½ cup very hot water until softened, about 30 minutes. Then place it in a blender and puree it. Set aside.
- Chop the potatoes into bite sized chunks and place in a bowl of water.
- Heat a 4-6 quart Dutch oven over medium low heat. Add the onion with a pinch of salt and cook for 3 minutes, then add the sliced peppers also. Cook, stirring, for 5 minutes. Add the chorizo and cook another 5 minutes. Add more olive oil if necessary.
- Drain the potatoes and quickly pat them dry (don't worry too much about it). Add them to the pot with the garlic and cook for another 3 minutes, stirring. Add the wine, paprika and bay leaf and stir. Add the pureed rehydrated pepper along with enough chicken stock to barely cover the potatoes. Season with salt and pepper to taste. Increase the heat and bring to a boil. Cover and reduce the heat to simmer.
- Cook until the potatoes are tender and some are starting to fall apart, about 30 minutes. Remove several potatoes and mash them. Add them back into the pot to thicken it. Let the stew sit for 10 minutes before serving, sprinkled with parsley.
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Oh, gosh. I can't blame you for gobbling up a whole bowl of this. Looks scrumptious — all that flavor in one delicious place!
All os Spain is in this wonderful bowl. Chorizo, potatoes and chiles are all favorite ingredients of mine. Amazingly comforting dish.
Have a great weekend!
Nisrine
This looks incredible! I love Yukon gold potatoes and chorizo – what a great combination!
Why would you regret eating this? It looks wonderful! Delicious presentation!
Blessings,
Catherine
oh this sounds great… I would have swallowed up the whole thing :).
Soups are so good this time of the year, my husband would love this one!
You have more control then myself based on your wanting to have it as tapas instead of indulging. This household is all about carbs. I feel guilty, but I don't stop it either >.> This does sound delicious.
This would defy my self-control as well! Simply delicious and irresistible. Thanks!
I can't find the peppers you mention where I live. Do you have any recommendations for substitutes?
Thanks,
Jen
http://beachbodycoach.com/nehuntress
Jen: the dried whole chile, the smoked paprika or the fresh chilies? For the dried ancho, I guess you could sub more smoked paprika. Ancho has a smoky flavor but it has not been smoked per se. For subbing for the smoked paprika, sub regular paprika with a pinch or so of ground chipotle (or just sub all paprika). If you are referring to the fresh bell pepper–well that would shock me! 🙂 I have no idea what you would sub for them that wouldn't be still harder to find.