Ingredients with Measurements:
- 1 lb. Picón Bejes-Tresviso cheese, crumbled
- 1 lb. chorizo sausage, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 potatoes, peeled and diced
- 1 can diced tomatoes
- 4 cups chicken broth
- 1 tsp. smoked paprika
- Salt and pepper to taste
- 2 tbsp. olive oil
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add chorizo sausage and cook until browned, about 5-7 minutes. Remove from pot and set aside.
3. Add onion and garlic to the pot and sauté until onion is translucent, about 5 minutes.
4. Add diced potatoes, canned tomatoes, chicken broth, smoked paprika, salt, and pepper to the pot. Bring to a boil.
5. Reduce heat to low and simmer for 20-25 minutes, or until potatoes are tender.
6. Add crumbled Picón Bejes-Tresviso cheese and cooked chorizo sausage to the pot. Stir until cheese is melted and well combined.
7. Serve hot with your choice of garnishes.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Medium-high heat for cooking chorizo sausage and sautéing onion and garlic
- Low heat for simmering the stew
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 450
- Fat: 32g
- Carbohydrates: 20g
- Protein: 22g
Substitutions for ingredients:
- Picón Bejes-Tresviso cheese can be substituted with any other strong-flavored cheese, such as blue cheese or feta.
- Chorizo sausage can be substituted with any other spicy sausage, such as andouille or hot Italian sausage.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add chopped kale or spinach to the stew for added nutrition.
- Use sweet potatoes instead of regular potatoes for a healthier twist.
- Add a can of chickpeas or white beans for added protein and texture.
Tips and tricks:
- Be careful not to overcook the Picón Bejes-Tresviso cheese, as it can become stringy and tough.
- If the stew is too thick, add more chicken broth or water to thin it out.
- Serve with crusty bread or over rice for a heartier meal.
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover stew in a pot over medium heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a sprinkle of fresh herbs on top.
Garnishes:
- Fresh parsley or cilantro
- Crusty bread
- Sour cream or Greek yogurt
Pairings:
- Red wine, such as Rioja or Tempranillo
- Crusty bread or garlic bread
Suggested side dishes:
- Green salad with a tangy vinaigrette
- Roasted vegetables, such as Brussels sprouts or carrots
Troubleshooting advice:
- If the stew is too thin, let it simmer for a few more minutes to thicken up.
- If the cheese doesn't melt properly, try grating it instead of crumbling it.
Food safety advice:
- Make sure to cook the chorizo sausage thoroughly before adding it to the stew.
- Store leftover stew in the refrigerator within 2 hours of cooking.
Food history:
- Picón Bejes-Tresviso cheese is a Spanish blue cheese made from cow's milk in the Picos de Europa mountains.
Flavor profiles:
- Spicy, smoky, and cheesy
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Spanish