Chorizo potato stew – a detailed recipe for cooking. value of one serving: (total 4) Calories 533, total fat 33 g., saturated fats, proteins 2one g. carbohydrates 38 g. fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 40 minutes Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 peeled and sliced 2.5 cm. Potato tubers Russet varieties
- 3 sliced 1 cm thick slices. Chorizo sausages (approximately 225 gr.)
- 1 small bunch (about 6 tbsp.) Of leaf beets (stalks remove, cut the leaves)
- 3 tbsp. l olive oil plus some more to serve
- 1 chopped onion
- 3 minced cloves of garlic
- Salt and ground black pepper
- 4 tbsp. chicken broth
- 2 bay leaves
- 1 tsp smoked spanish paprika
- Sliced fresh parsley for decoration
- Toasted crispy bread for serving
Recipes with similar ingredients: yellow potato, chorizo sausage, beetroot, onion, garlic, bay leaf, paprika, bread white, parsley
Recipe preparation:
- In a large saucepan or roasting pan over moderate heat heat the olive oil. Put onion, add 1/2 tsp. salt and fry, stirring occasionally until the onion is soft and slightly browned, about 5 minutes Add chorizo and cook, stirring occasionally until it is slightly fried at the edges, about 3 minutes Put the garlic and cook, stirring, a minute. Add potatoes, 1/2 tsp. salt and a few grains of pepper. Cook, stirring occasionally so that it is well coated with oil, about 3 more minutes
- Pour in chicken stock, add bay leaf and paprika. Bring to a boil, then reduce heat to medium and simmer 12 min Add the leaf beets, cover the pan with a lid and cook, stirring, until the potatoes and beets are soft, another 3 minutes. Salt and pepper. Pour into deep plates, sprinkle parsley, pour olive oil and serve with bread.
