A SPANISH STAPLE
Every country has a staple starch and I would argue that nobody does potatoes like the Spanish do. Roasted potatoes, potato chips, fried potatoes and patatas bravas can be found in restaurants and tapa bars across the country. One very popular method of making potatoes is “guisadas” or stewed. It is a quick, simple method. This recipe makes 4 meal portions or several sides.
Start by sautéing a medium onion in olive oil until it becomes translucent. While it is frying, prepare about 200 g of fresh chorizo sausage. Chorizo is a pork sausage with paprika, a spice that gives it a distinct flavour and colour. You can buy a mild or spicy variety depending on your taste. It comes in a dry and fresh variation as well. The dry form does not need to be cooked but this recipe calls for fresh.
Slice the chorizo and peel 2 cloves of garlic. The spices in the chorizo will help to flavour the potatoes and will also give the patatas guisadas dish its distinct colour.
Besides the flavours of the chorizo, more paprika is added. A bay leave is also thrown into the mix. If you don’t have a whole bay leaf, you can add 1 tsp of crushed bay leaf instead.
When the onions are ready, stir in the chorizo, garlic and spices.
The last step is to add the potatoes. Nugget potatoes work best because they are the perfect size and stand up well to the stewing process. They come in a variety of colours as well, red, yellow, and even purple. Wash and cut the potatoes in half, skin and all. If using larger potatoes, cut them in pieces equivalent to half a nugget potato. Do not use Russet potatoes as those will become too mushy.
The last step is to stir in about 2 C of water, cover and let it simmer on low heat for about an hour and a half. The prep time is very short and it is a very hearty, tasty meal.
2 large chorizo sausage (about 200g)
1 kilo potatoes
2 Tbsp olive oil
1 tbsp paprika
1 tsp salt
1 bay leave
2 C water
1 medium onion, chopped (20/1)
2 cloves garlic
1. Wash and cut potatoes into approx. 2 inch pieces.
2. Sautée onion in olive oil until caramelized.
3. Add paprika, salt, and bay leaf.
4. Slices chorizo into 1/2 cm slices and toss into the onions in the post.
5. Add the whole garlic cloves and potatoes.
6. Add the water and stir.
7. Cover and bring to a boil.
8. Reduce heat and simmer for another hour and a half, covered.
Protein 15.95 g