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Chorizo And Potato Stew spanish 3 teaspoon garlic, minced 1/2 hot red pepper flakes, crushed 2 tablespoon olive oil 1 quart chicken stock 1 sea salt 2 large onion, 1/4-inch dice 2 red peppers, 1/4-inch dice 2 tablespoon parsley, minced 1/2 cup water 1 lb sweet chorizo sausage, cut in 1/4-i; nch slices 3 1/2 lb new potatoes, peeled and cut into; 1, -inch cubes 2 green peppers, 1/4-inch dice 1 teaspoon black pepper, freshly ground 1. Heat oil in a large, heavy soup pot. Saute onion, peppers, garlic, and bay leaves for 2-3 minutes. Add salt to taste and continue cooking, covered, over low heat for 15 minutes. 2. Add potatoes and chorizo, and saute for 2 minutes over medium heat. Add the paprika, stock, pepper flakes, water and black pepper. Bring to a boil, reduce heat to medium, and simmer, uncovered, for 20 minutes. 3. Continue cooking until potatoes are fork-tender. Cover the pot and let rest for 5 minutes. Adjust seasoning with salt and pepper to taste, and toss with chopped parsley. Contributor: Esther Pérez Solsona Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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