Read Rioja Potato and Chorizo Stew Recipe Online | La Tienda
Chef View How To Cook STEP 1 In a large Dutch oven or other heavy bottom pot, heat olive oil over medium heat until the oil is shimmering but not smoking.
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Plate
Ingredients
- 12 oz [Ibérico cooking chorizo], sliced ¼-inch thick
- 3 tbsp [extra virgin olive oil]
- 2 medium onions, diced
- 2 red bell peppers, diced
- 2 orange bell peppers, diced
- 4 cloves garlic, minced
- 1 tbsp [sweet smoked paprika]
- 3 lb Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 2 bay leaves
- 1 2-inch or larger [choricero pepper], stem and seeds removed
- 3 cups chicken stock
- 2 tbsp parsley, finely chopped
- 0 Salt and pepper to taste
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