AI: end result may differ
Ingredients
1
chopped tomatoes
.......................................................................
½ can
chorizo
.......................................................................
100g100g dried thyme
.......................................................................
To taste
garlic
.......................................................................
clove
ground cumin
.......................................................................
To taste
onion
.......................................................................
small
paprika spices
.......................................................................
To taste
pepper
.......................................................................
To taste
potatoes
.......................................................................
300g300g red bell pepper
.......................................................................
11 salt
.......................................................................
To taste
vegetable broth cubes
.......................................................................
cube
water
.......................................................................
200ml200ml
Total calories
0 kcal
Carbs
0g
Proteins
0g
Fats
0g
Stew with Chorizo
40 minutes
•••Steps
Remove the casing from the chorizo and cut the chorizo into pieces.
Peel the potato(es) and cut them into small cubes.
Finely chop the onion and garlic.
Cut the bell pepper into pieces.
Cook the chorizo in a deep pan (without extra oil) for about 5 minutes until the fat is released. Scoop the chorizo out of the pan and set aside.
In the same fat, cook the onion, garlic, and bell pepper for about 5 minutes until softened.
Add the potato cubes and cook for a few minutes.
Add the diced tomatoes, vegetable stock, and the herbs and spices (paprika powder, cumin, thyme or oregano, pepper, and salt).
Bring to a boil and let the stew simmer gently with the lid on the pan for about 30–40 minutes, until the potatoes are tender. Stir occasionally.
Add the chorizo back in and let it cook for 5 more minutes.
Remove the pan from the heat and serve the stew immediately.
