Classic Spanish Pasta Stew Recipe

There’s something undeniably comforting about a one-pot chorizo pasta dish that fills your kitchen with aromas straight from culinary heaven, and this recipe nails it every time. Trust me, once you start simmering those ingredients together, you’ll wonder why you didn’t make this sooner—your taste buds will thank you later!

This Classic Spanish Pasta Stew has a rich, smoky flavor from the chorizo that mingles with the sweet, vibrant red and green bell peppers. The base is enriched with the aromatic combination of garlic and smoked paprika, while fresh parsley makes a perfect finishing touch.

Classic Spanish Pasta Stew Recipe Ingredients

• Olive Oil: Healthy fats, enhances flavors, and has anti-inflammatory properties.
• Onion: Adds sweetness and pungency, rich in antioxidants and vitamin C.
• Garlic: Immune-boosting, contains allicin, adds aromatic complexity.
• Bell Peppers: High in vitamin C, fiber, and antioxidants; adds color and sweetness.
• Chorizo Sausage: Provides protein and spice; rich in flavor and paprika.
• Tomatoes: Source of vitamin A and C, adds acidity and depth.
• Smoked Paprika: Adds depth, smokiness, and a vibrant red hue.
• Pasta: Carbohydrate-rich, provides texture, absorbs flavorful broth.

Classic Spanish Pasta Stew Recipe Ingredient Quantities

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• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 200g chorizo sausage, sliced
• 2 ripe tomatoes, diced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 bay leaf
• 4 cups chicken or vegetable broth
• 200g short pasta (such as macaroni or penne)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

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How to Make this Classic Spanish Pasta Stew Recipe

1. In a large pot, over medium heat, warm the olive oil. To the pot, add the very finely chopped onion and sauté until it is completely translucent and has softened, about 3-4 minutes.

2. Stir in the minced garlic and cook for one additional minute, until fragrant.

3. Add the minced red and green bell peppers, and cook until they begin to soften, about 5 minutes.

4. Put the pot in the fire, and add the sliced chorizo. Loosen up the chorizo in the pot with a wooden spoon, and let it do its work for 3-4 minutes. With its heat and the heat that’s starting to build in the pot, the spices in the chorizo will start to perfume the whole kitchen.

5. Add the diced tomatoes, stirring well and ensuring that they are mixed in thoroughly with the other components.

6. Add the bay leaf and mix everything together thoroughly to ensure that the spices coat the vegetables and chorizo.

7. Add the chicken or vegetable broth, mixing vigorously, and bring the combination to a soft boil.

8. Put the small pasta in the pot, turn the heat down to a gentle simmer, and cook, uncovered, for about 10 to 12 minutes, or until the pasta is al dente and the flavors have melded together.

9. Add salt and pepper to the stew, tasting as you go, and adjust the amounts as needed.

10. Take out the bay leaf, add freshly chopped parsley for a garnish, and serve hot.

Classic Spanish Pasta Stew Recipe Equipment Needed

1. Large pot
2. Wooden spoon
3. Measuring spoons
4. Cutting board
5. Chef’s knife
6. Garlic press (optional)
7. Ladle
8. Stove
9. Mixing bowl (optional)
10. Small bowl (for gathering chopped ingredients)
11. Timer (optional)

FAQ

• Q: Can I use a different type of sausage instead of chorizo?A: Yes, you can use another spicy sausage, like andouille or even kielbasa, in place of chorizo. This may alter the flavor profile somewhat.
• Q: Is there a vegetarian option for this recipe?A: To make it vegetarian, omit the chorizo and switch to vegetable broth. You can add extra vegetables or a plant-based sausage for more variety and flavor.
• Q: Can I prepare this stew in advance?A: Yes, this stew can be prepared up to two days ahead of time. Place it in the refrigerator in an airtight container, then reheat it before serving.
• Q: What can I use instead of smoked paprika?A: If you lack smoked paprika, it is possible to make a close enough substitute with regular paprika and a pinch of cayenne pepper to mimic the smoky, spicy flavor in dishes that call for smoked paprika.
• Q: How can I make this stew spicier?A: To make the stew hotter, you might think of putting in either some crushed red pepper flakes or a diced jalapeño pepper.
• Q: Can I freeze this stew?Yes, the stew can be frozen. Cool it completely, then pack it into a container that can safely go in the freezer. It will keep for three months. If you want to eat it after that, you need to thaw it first. Reheat it thoroughly before serving.

Classic Spanish Pasta Stew Recipe Substitutions and Variations

Instead of olive oil, try using sunflower oil or canola oil.
Sausage chorizo: Utilize smoked sausage or zesty Italian sausage.
Substitutes for ripe tomatoes: Canned diced tomatoes or tomato puree.
Dried oregano: Substitute with Italian seasoning or dried thyme.
Chicken or vegetable stock: Substitute with beef stock or water with bouillon cubes.

Pro Tips

1. Optimize Flavor Development Before adding the chorizo, make sure to allow the onions and bell peppers to caramelize a bit. This extra step will enhance the depth of flavor in the dish by bringing out the natural sweetness in the vegetables.

2. Tomato Enhancement For richer tomato flavor, try roasting the diced tomatoes for about 10 minutes at 400°F (200°C) before adding them to the pot. This will intensify their flavor and add a subtle smokiness to the dish.

3. Layered Seasoning Season with a pinch of salt and pepper at each stage of cooking, starting with the onions. This will help build a more complex and well-rounded flavor profile as the dish cooks.

4. Chorizo Browning Make sure the chorizo gets a nice browning in the pot before adding the tomatoes and broth. The caramelization of the chorizo will release more of its oils and spices, enhancing the overall taste of the stew.

5. Infused Broth Consider adding a splash of dry white wine or sherry after the chorizo has browned and before adding the tomatoes. Let it evaporate for a minute to deglaze the pan and infuse the broth with an extra layer of complexity.