00:10Today we are going to make some potatoes with chorizo, and if you want, you can also add an egg.
00:20Once again, simple recipes that with just a few ingredients put a dish on the table.
00:26Delicious food to enjoy.
00:31Have one of these handy because, as you can see, this broth is just begging for you to dip something
00:37in it.
00:39Take this moment to grab a pen and paper, pause the video, and calmly write down the ingredients.
00:48Simple and super tasty ingredients, and they are also affordable. That's why I like this recipe even more.
00:55You don't have to overthink things to eat well.
00:59The first thing I'm going to do is a sofritto for that half an onion is key.
01:08I'm going to cut it into very fine cubes. So first I cut strips, and then I chop those strips.
01:17It's the way to do it quickly. So I use the same technique with three more cloves of garlic.
01:23So I get small cubes in no time.
01:28On the other hand, I treat the freshly peeled potato differently.
01:32What I do is crack it into chunks. See what I mean? I stick the knife in and pull.
01:43Whenever you make a stew, use broken or cracked potatoes. Don't cut them smoothly.
01:49That way, the starch will make the broth thicker.
01:51And also, we are going to cut them into medium-sized pieces, not too small.
01:56We want the potatoes to hold up throughout the cooking.
02:01So, pot. A drizzle of oil. Here we add both the onion and the garlic.
02:07Did you just see the garlic and now you're seeing the onion?
02:12Always over medium or medium-low heat and stirring it from time to time.
02:21We're going to keep it like this until we see that the onion changes color and gets really soft.
02:29I'm going to let the onion cook slowly.
02:32It doesn't need to get very, very golden, but it does need to be really soft.
02:38For this amazing recipe,
02:41Two good chorizos. As you can see, I cut them into slices that aren't too thick.
02:52The chorizo today in slices because we want to find the little pieces while we're eating.
03:01The idea is that the slices of chorizo work their magic,
03:05releasing their flavor and letting all the broth soak it up.
03:10That's why we do it this way.
03:15For me, a stew without a touch of paprika just feels incomplete.
03:23The onion and garlic are nice and soft.
03:25So now it's time to add paprika because paprika in a sofrito works wonders.
03:33To me, it's almost essential.
03:35What we call pimentone is known as paprika in other countries, but it's the same product.
03:42Stir it quickly so it doesn't burn and add 300 milliliters or grams of plain crushed tomatoes.
03:49Nothing else.
03:51And season generously with salt.
03:53Keep in mind that tomatoes add a bit of sweetness.
03:56And this is the salt for the entire stew.
04:00We give it a few stirs and let the mixture heat up.
04:06Once a couple of minutes have passed, this will be hot and it will be the perfect time to add
04:12the chorizo.
04:15And now the smell of the kitchen is going.
04:18Is gaining ground.
04:23Ooh, look at the chorizo releasing all those juices.
04:27Turning this into next level magic.
04:32Let it cook a little so it releases all its flavor.
04:35And when you notice the mixture starts to dry out a bit, add the potatoes.
04:40Remember, broken up so they release their starch.
04:46And we'll end up with a perfect sauce.
04:48Shall we?
04:50As always, whenever we add ingredients, we have to mix them so the temperature spreads evenly.
04:57And then, cover with water.
05:01That's all there is to it.
05:04Enough water to cover all the potatoes.
05:11Remember, over medium heat at most.
05:14And make sure to keep it covered so it comes to a boil faster.
05:22An important detail is to cook over a gentle heat.
05:26We don't want this to boil hard.
05:27That would break the potatoes and cook them too quickly.
05:30We want them to turn out soft and tender.
05:34As you can see, we have it simmering gently.
05:38But the potato is cooking.
05:40From time to time, I recommend giving them a stir and you'll know it's perfect when the potato is tender.
05:47In my case, it took 20 minutes.
05:50But you can check it in a foolproof way.
05:55You'll need these two tools.
05:56A spoon and a fork.
05:58If it breaks with a fork, you can already take it off the heat.
06:04A great dish, to which you can add boiled egg, fried egg, poached egg, or simply crack the eggs right
06:11into the pot you are finishing it in.
06:13Crack three or four eggs right into the pot itself.
06:17It works perfectly.
06:21What?
06:22Do you feel like having a bowl of this?
06:24When you see how the broth turns out, you're going to imagine dipping bread and eating warm, delicious broth.
06:33And serving a dish like this is so satisfying.
06:39Mmm.
06:42So good.
06:43It's one of those means that saves the day.
06:47A complete dish, delicious, easy, and cheap.
06:52A simple and affordable recipe that I make again and again without.
06:57Thinking twice.
06:58Are you going to add an egg or leave it as it is?
07:03And before I go, I hope you'll tell me in the comments.
07:06What's your favorite potato stew?
07:08I'm sure you have one in mind.
07:10And maybe you'll surprise me.
07:18Enjoy trying new soups and stews, and I'll see you in the next video.
07:32Bye.
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