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
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