Ingredients with Measurements:
- 1 pound of butifarra sausage, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 potatoes, peeled and diced
- 1 red bell pepper, chopped
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried oregano
- 4 cups of chicken or vegetable broth
- Salt and pepper to taste
- Olive oil for cooking
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat.
2. Add the sliced butifarra sausage and cook until browned, about 5 minutes. Remove from the pot and set aside.
3. In the same pot, add the chopped onion and garlic. Cook until the onion is translucent, about 5 minutes.
4. Add the diced potatoes and chopped red bell pepper to the pot. Cook for 5 minutes, stirring occasionally.
5. Add the smoked paprika and dried oregano to the pot and stir to combine.
6. Pour in the chicken or vegetable broth and bring the mixture to a boil.
7. Reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender.
8. Add the cooked butifarra sausage back to the pot and stir to combine.
9. Season with salt and pepper to taste.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for cooking the butifarra sausage and vegetables, low heat for simmering the stew.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 15g
Carbohydrates: 25g
Protein: 20g
Sodium: 1200mg
Substitutions for ingredients:
- Butifarra sausage can be substituted with any other type of sausage, such as chorizo or Italian sausage.
- Red bell pepper can be substituted with any other color bell pepper or with a spicy pepper, such as jalapeño.
Variations:
- Add a can of diced tomatoes to the pot for a tomato-based stew.
- Add a can of chickpeas or white beans for extra protein and fiber.
- Add a handful of chopped kale or spinach for extra nutrients.
Tips and tricks:
- Use a sharp knife to slice the butifarra sausage to prevent it from falling apart.
- If the stew is too thick, add more broth or water to thin it out.
- For a smokier flavor, use Spanish smoked paprika instead of regular paprika.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in bowls with a slice of crusty bread on the side.
Garnishes:
Garnish the stew with chopped fresh parsley or cilantro.
Pairings:
Serve the stew with a glass of red wine, such as Tempranillo or Garnacha.
Suggested side dishes:
Serve the stew with a side salad or steamed vegetables.
Troubleshooting advice:
- If the potatoes are not cooked through, simmer the stew for an additional 5-10 minutes.
- If the stew is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
Make sure the butifarra sausage is cooked through before adding it back to the pot. Use a meat thermometer to check that the internal temperature of the sausage is at least 160°F.
Food history:
Butifarra sausage is a traditional Catalan sausage made with pork and spices.
Flavor profiles:
This stew has a smoky and savory flavor from the butifarra sausage and smoked paprika, with a slightly sweet and earthy flavor from the potatoes and red bell pepper.
Serving suggestions:
Serve the stew as a main course for lunch or dinner.
Related Categories
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Region: Peruvian
Taste: Savory, Rich, Hearty, Comforting, Earthy