Hello, fellow food enthusiasts! Today, I’m bringing a little bit of Spanish sunshine into our home kitchen with a recipe that perfectly combines robust flavors and comforting warmth: Traditional Chorizo and Potato Stew with Saffron Aioli. This dish is perfect for those days when you crave a hearty meal that wraps you up like a cozy blanket.
I have to admit, living in the UK, we often turn to traditional British favorites for our comfort food fix. But every now and then, I get this undeniable urge to explore the culinary world, bringing little pieces of it back to share with my family. With four children around, my kitchen experiments invoke excitement and curiosity, although sometimes they are met with cautious skepticism! Luckily, this Spanish-inspired stew won everyone over quickly with its enticing aroma and rich taste.
In this stew, chorizo takes center stage. The smokey, spicy sausage infuses the dish with an irresistible depth of flavor, while new potatoes provide that familiar comfort we all love. When these ingredients are brought together with sweet red bell peppers and the subtle heat of smoked paprika, you get a stew that’s richly rewarding and delightfully homely.
But we’re not stopping there—the piece de resistance of this dish is our saffron aioli. It’s a luxurious touch that elevates the entire meal with its creamy texture and delicate hint of saffron. Making aioli from scratch might sound daunting, but trust me, it’s quite simple and adds a sublime finishing touch that you won’t want to skip.
This hearty dish is perfect for a family dinner, especially during those breezy autumn nights. And let me tell you, it pairs beautifully with a crusty loaf of bread for mopping up every last bit of that delicious sauce. My kids enjoy this with crusty bread, transforming dinner into an interactive delight as they dip and savor each mouthful.
So put on your apron, roll up those sleeves, and let’s bring a dash of Spain into your kitchen tonight. Enjoy the savory adventure of making this Traditional Chorizo and Potato Stew. I promise, it’s worth every delicious, flavorful minute. Bon appétit, or as the Spanish would say, buen provecho!
Ingredients
– 300g chorizo sausage, sliced
– 500g new potatoes, quartered
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, sliced
– 400g can chopped tomatoes
– 1 teaspoon smoked paprika
– 1 teaspoon dried oregano
– 500ml chicken stock
– 2 tablespoons olive oil
– Salt and pepper to taste
– 2 tablespoons chopped fresh parsley
For the Saffron Aioli:
– 2 garlic cloves
– Pinch of saffron threads
– 1 large egg yolk
– 1 teaspoon Dijon mustard
– 150ml olive oil
– 1 tablespoon lemon juice
– Salt to taste
Method
1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the sliced chorizo sausage and cook for about 5 minutes until lightly browned. Remove with a slotted spoon and set aside.
2. In the same pot, add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
3. Stir in the sliced red bell pepper and cook for 3 minutes until slightly softened.
4. Add the quartered new potatoes to the pot, along with the smoked paprika and dried oregano. Stir well to coat the potatoes with the spices.
5. Pour in the chopped tomatoes and chicken stock, and bring to a boil. Return the browned chorizo to the pot, reduce the heat to low, and simmer for 35-40 minutes, or until the potatoes are tender.
6. Season the stew with salt and pepper to taste. Sprinkle with chopped fresh parsley before serving.
For the Saffron Aioli:
7. In a small bowl, soak a pinch of saffron threads in 1 tablespoon of warm water for about 10 minutes.
8. Using a mortar and pestle, crush the garlic cloves with a pinch of salt to form a paste.
9. In a mixing bowl, combine the garlic paste, soaked saffron along with its water, egg yolk, and Dijon mustard. Whisk together thoroughly.
10. Slowly drizzle in the olive oil while continuously whisking, until the mixture thickens into a creamy aioli.
11. Stir in the lemon juice and add salt to taste.
12. Serve a dollop of saffron aioli on top of each serving of the chorizo and potato stew.
