Spanish Potato Stew

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 green pepper (s)
  • 1 red pepper (s)
  • 2 cloves garlic)
  • 4 medium onion (s)
  • 200 g salami, chorizo (or paprika salami)
  • 0.1 g saffron, round
  • 1 bay leaf
  • 750 ml vegetable stock
  • olive oil
  • sea-salt
  • pepper
  • 1 kg potato (s)
Spanish Potato Stew
Spanish Potato Stew

Instructions

  1. Wash, core and cut the peppers into strips. Chop the garlic very finely. Cut the onions into sixths and cut the peeled potatoes into pieces approx. 2 cm in size. Peel the chorizo and cut into slices.
  2. Heat 2 tablespoons of olive oil in a large saucepan. Fry the peppers over a high heat for 2-3 minutes and take them out of the pot. Add the onions and chorizo to the saucepan and fry for 1-3 minutes. Add the garlic and fry briefly. Add the potatoes, 1 capsule of ground saffron and 1 bay leaf and pour in the broth. Bring everything to a boil and cook over medium heat for 15-20 minutes. Add paprika and cook for 3-5 minutes. Season to taste with coarse sea salt and pepper.

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