Potato and Chorizo Stew
Nieves Barragán Mohacho is the executive chef at Sabor, on Heddon Street, and has a cookbook by the same name published by Fig Tree. This stew from Rioja is simple but you do need to cut the potatoes correctly to ensure that their starch thickens the liqu
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
45
MINUTES
Ingredients
4 large potatoes
240g mild or spicy cooking chorizo
25ml extra virgin olive oil, plus more to serve
1 large Spanish onion, julienned
2 bay leaves
100ml dry white wine
1 litre chicken stock, or water, or a 50/50 mixture of both sea salt and freshly ground black pepper
2 tbsp flat-leaf parsley leaves, chopped
Method
Peel the potatoes. Partially cut into them, then pull them apart into chunky, uneven-edged pieces around 3cm in size.
Cut the chorizo to half the size of the potatoes.
Put the olive oil into a big pan on a medium heat, then add the onion and cook gently for about 15 minutes, without colouring.
Add the chorizo and when it starts to caramelise lightly (careful, it burns easily) add the potatoes, bay leaves and wine.
Cook until the wine has evaporated, then add the chicken stock and/or water and season.
Half cover the pan with a lid and continue cooking on a low-medium heat. The more slowly you cook it, the more starch will come out of the potatoes – it should take about 25 minutes.
When the potatoes are cooked through, add the parsley.
Serve with a drizzle of olive oil to finish and bread to dip.
