Spanish Pork and Sausage Stew

This recipe features pimentón, a Spanish smoked paprika. It comes in sweet and hot varieties and has an unmatched flavor. I use a 50-50 mix of hot and sweet but you can adjust that to your taste. There really is no substitute for pimentón but you could use some ordinary paprika and a bit of cayenne.  The result, however, will not the same. You can find the real thing online.


8 ounces lean pork loin, cut into small cubes

1 Tbsp. olive oil

8 ounces chourico, chorizo, or other spicy firm pork sausage, sliced

1 onion, about 6 ounces, chopped

½ cup dry sherry

8 ounces firm white or gold potatoes, scrubbed or peeled and diced.

8 ounces Roma tomatoes, chopped, or one 14-ounce can diced tomatoes, drained

½ cup, 2 ounces, fresh or frozen peas or lima beans

1 tsp. pimentón (see note)

2 bay leaves

Salt and freshly ground pepper


Heat the oil in an enameled Dutch or flame-proof casserole over medium-high heat. Brown the pork, stirring constantly, until well browned and lightly caramelized, about 5 minutes. Remove from the pot and set aside.

Put the sausage in the pot and cook, turning from time to time, until the fat is rendered out and the slices are browned. Remove and set aside.

Adjust the fat in the pan by either pouring off excess or adding a bit of olive oil if needed. Add the onion and cook, stirring occasionally, until nicely browned, about 5 minutes. Add the garlic and cook for a minute or two until fragrant. Pour in the sherry and deglaze the pan.

Put the potatoes into the pan and stir to coat with the sherry and onions. Sprinkle with a bit of salt and cook for a couple of minutes. Add the tomatoes and peas, sprinkle with the pimentón and stir to combine. Return the meats to the pan; add the bay leaf and black pepper, cover, and cook over medium-low heat for about 30 minutes or until the potatoes are done.

Serves 2


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