Humble dishes can be some of the most satisfying to make and to eat. when I was a kid my mom would always make a dish of potatoes and sausage that she called potatoes paprikash. I later learned it's an actual dish that many Hungarians make, oftentimes without any sausage because they're on a tight budget. At the time I didn't care much for the dish, but now I've come to appreciate it much more.
The Spanish make a dish that's very similar in its flavor. (There's actually a lot of overlap between Hungarian and Spanish food, the foremost being the spice paprika.) The sausage is the key to the recipe. Hungarian and Spanish sausages are packed with paprika—it's what makes both sausages so red. This cross between a soup and stew is a traditional dish from Rioja. Yet it's almost exactly like my mom's recipe, except it features chorizo.
I make this recipe without any oil at all. There's enough fat in the chorizo, which comes out during cooking, that there's no need to add more oil or fat. There's also no need to add any additional paprika because there's enough in the sausages. I like to use Yukon Gold potatoes in the recipe because they hold their shape well after boiling. If you wish, some of the potatoes can be crushed to thicken the soup/stew. You'll really enjoy this humble and hearty dish. Add a chunk of bread and a glass of wine to complete the meal.
Chorizo and Potato Soup
6 ounces chorizo sausages, cut into half moons
1 medium white onion, diced
1 red bell pepper, diced
3 garlic cloves, chopped
4 cups chicken broth or water
1 pound Yukon gold potatoes (about 3 large), peeled and cubed
fine sea salt
freshly ground black pepper
Heat a Dutch oven or heavy bottomed pot over medium heat. Add chorizo and cook until crisp and fat has rendered, about 5 minutes. Remove to a plate.
Add onion and bell pepper and sauté until soft, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute. Add broth and potatoes. Bring to a simmer and cook, partially covered, until potatoes are tender, about 8 minutes.
Add back chorizo and rewarm. Season with salt and pepper. If desired, crush some potatoes to thicken the broth. Yield: 4 to 6 servings.