Potato and Chorizo Stew

Serves : 6

Preparation : 20 minutes

Cooking : 45 minutes

Ingredients

26.5 oz of potatoes small
3 onions
1 garlic
4 tomatoes
1.8 oz of chorizo
1 black olive pitted
1 pine nuts
salt
pepper

Kitchen utensils
chef's knife
cast-iron casserole

Instructions

Scrub and wash the potatoes.
Peel, wash, and thinly slice the onions.
Peel, remove the germ, wash, and mince the garlic.
Score the skin of the tomatoes in a cross pattern, then plunge them into boiling water for a few seconds until the skin blisters.

Peel the tomatoes (this should be easy), cut them in half, and remove the seeds.
Chop the flesh.
Slice the chorizo into rounds.

Melt the butter in a Dutch oven, then quickly sear the chorizo slices over high heat. Remove them.
Add the thinly sliced onions and cook for 2 minutes, stirring frequently.

Add the potatoes, garlic, tomatoes, olives, and chorizo.
Cover with water, season, and simmer 40 to 45 minutes.
Add the pine nuts.

Divide the stew among small individual casserole dishes and enjoy while it's hot!

Notes

WHAT SHOULD YOU DRINK WITH THIS CHORIZO AND POTATO STEW? I would definitely recommend a Spanish wine, such as Sangre de Toro Torrès Catalunya or Faustino V Reserva.