During our trip to Barcelona, we enjoyed lunch at a restaurant called Bar Joan inside the Santa Caterina Market. One lunch we were offered a set menu and the starter was chorizo stew. The dish was slightly spicy, a touch salty, and oh so comforting. This has become a go to winter dish for us at home!
1 Tbsp olive oil
1/2 onion thinly sliced
3 garlic cloves minced
2 red bell peppers, seeded and thinly sliced
1 pkg chorizo (I use Wellshire Farms smoked chorizo)
3 tomatoes chopped
3 russet potatoes, peeled and chopped
2 Tbsp sherry vinegar
2 Tbsp sweet smoked paprika
1 Tbsp hot smoked paprika
1/2 tsp oregano
Water filled to cover ingredients
I don't use salt and pepper in this recipe because of the smoked chorizo but feel free to season to taste.
In a large pot, over medium-high heat, warm the olive oil and saute onion, garlic, and bell peppers until soft. This should take about 10 minutes. Once those ingredients are tender pour in the vinegar, both paprika's, and oregano. Stir to combine and cook for 1-2 minutes. Next, add the chorizo, tomatoes and potatoes cooking for 1-2 minutes. Fill your pot with cold water to just about the ingredients. Cook over medium heat for 1.5 hours (a little higher than a simmer), stirring occasionally. When the potatoes are tender, lose their sharp edges, and the stew is slightly thickened it's ready to serve.
We eat this dish with homemade bread which is sometimes plain or sometimes we make Pa amb tomàquet. Pa amb tomàquet is toasted bread that has been rubbed with garlic. You top the bread with grated tomato, good olive oil, and a touch of salt. Delicious!!
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