Estofado Rústico Chorizo Patatas (Imprimir)
Un estofado tradicional español con chorizo ahumado y patatas tiernas en un caldo rico de pimentón que captura la esencia de la cocina ibérica.
# Ingredientes:
→ Meats
01 -
250 g Spanish chorizo (semi-cured or raw), sliced into rounds
→ Vegetables
02 -
1 onion, finely chopped
03 -
2 garlic cloves, minced
04 -
4 medium potatoes (approx. 800 g), peeled and cut into chunks
05 -
1 green bell pepper, diced
06 -
2 ripe tomatoes, grated or 200 g canned crushed tomatoes
→ Liquids and Oils
07 -
2 tbsp olive oil
08 -
750 ml water or light chicken stock
→ Spices and Herbs
09 -
1 tsp sweet smoked paprika (pimentón)
10 -
1 bay leaf
11 -
Salt and black pepper, to taste
12 -
Fresh parsley, chopped (for garnish)
# Instrucciones:
01 -
In a heavy pot or Dutch oven, heat the olive oil over medium heat. Add the chorizo slices and cook until lightly browned and fragrant, about 5 minutes. Remove and set aside.
02 -
In the same oil, sauté the onion and green pepper until softened, about 6–8 minutes. Add the garlic and cook for 1 minute more.
03 -
Stir in the grated tomato and paprika, cook for 3–4 minutes until reduced slightly.
04 -
Return the chorizo to the pot, then add the potatoes, bay leaf, and enough water or stock to just cover. Bring to a boil.
05 -
Reduce heat and simmer gently for 25–30 minutes, until potatoes are tender and stew has thickened slightly.
06 -
Season to taste with salt and pepper. Discard bay leaf. Garnish with fresh parsley and serve hot with crusty bread.
# Notas:
01 -
Use waxy potatoes like Yukon Gold or Spanish Monalisa for best texture.
02 -
For extra smokiness, add a pinch of hot paprika or a splash of sherry.
03 -
This dish improves with rest—consider making it a few hours ahead.