Hola Food tubers I'm Omar Allibhoy, I'm a Spanish chef and I've been cooking Spanish food since I was a little boy. It's my first time in the
channel and I'm going to be cooking for you patatas y chorizo estofado which translates potato and chorizo stew rioja style, it's a spicy and warming one pot dish rich in colour and full of flavour if you
like the sound of this dish give it a thumbs up and let's get cooking
I have here my terracotta on a low heat and
with a good drizzle of olive oil thinly slice 5 garlic cloves Now we are going to thinly slice this couple of onions It may look like a lot of onion but this recipe is for six gonna give it
a good stir I've already chopped these two peppers which I'm going to add give it a good stir so that it all comes
together we be looking at 10 minutes so they are
nice and soft I'm going to start chopping this beautiful semi cured chorizo take this layer of skin off roughly chop it in like one
centimetre slices now I'm just gonna chop this two tomatoes and just dice it, you can grate it as well I mean it's home cooking, you could peel them as well if you want just make sure that while you are doing the preparation, you keep an eye on this pot as it can get really really hot, there is a saying about this recipe in Spanish that says [spanish] which translates as with chorizo, potatoes and wine you will
make your way through the day because it gives me a lot of energy, you know it has all the protein of the chorizo the carbs from the potatoes some vitamins from the tomatoes and peppers So it's quite a full on, full equipped dish, this is at the perfect point to add the chorizo I don't want it to add it too early because it's semi drying and it can get a bit rubbery so we just need
five minutes of it to melt until give all that goodness into the stew, one chilli, dry chilli I'm not going to chop it I don't want it
to me to spicy that's completely up to you and as well a couple of bay leaves. We're going to stir this and cook it for five minutes you can
start to see how everything is turning red can you see
all that fat, that's the fat of the chorizo we don't want it to be too long frying
it will get quite rubbery so I think now it's time sweet pimentón , finely grinded that it will burn very quickly so I need
to add some liquid to it a generous teaspoon and the tomatoes straightaway other wise the sweet pimentón will burn some people get confused about the
differences between paprika and sweet pimentón many people think they are
the same but they are not sweet pimentón is smoke dried and paprika is sun dried so one will
have a very smoky flavor another doesn't and that's the spice used for chorizo our staple spanish ingredient and that's why it has so much taste and so much depth at this point I'm going
to start chopping the potatoes okay and there's a particular technique
to it that - by the way patatas is potatoes and that's the
name of the dish So we are going to chop it by cracking it, what you get by doing that
as you can see there's a lot of a starch been released and that's what we need for our stew we need it to have a lot of starch into it so that it becomes very thick nice and thick and now a good stir
before it burns this like the Spanish flag it looks like
Spain yellow red, chorizo, peppers, it tells a
lot about where we come from actually this dish very rustic very
homey this is the sort of food that we eat at home during winter, during autumn so now
it's time to add a few fresh thyme leaves 1 sprig should
be enough just a few drops of vinegar,
can be a red wine vinegar sherry vinegar and about 2 litres of water approximately and a good pinch of salt this needs to come back to the boil and
needs to slowly simmer for about 30 minutes or until all the potatoes are thoroughly
cooked and they are starting to break all these corners that we've created
are what they are going to make this rich stew so thick and that's what we are looking for they
need to round and break slowly and just leave it here for 30 minutes slowly simmering until it's ready and after 30 minutes this is how it should
look and this is how the potatoes should look
the most important part of it broken corners this is not a liquid
anymore its quite dense and it feels more like
a rich stew when you cook pork cheeks things with
bone marrow in this case it's a humble potato what has created and now we are ready to
serve and this is going to serve six people and make sure that everyone gets a bit of everything and this is ready a bit of lovely bread to go with it let's give it a try so hearty, so warming as I said at the
beginning so rich in flavor so much there because of the chorizo, the pimentón it gives so much to it if you have never tried Spanish food I think this is a great one to start with; real authentic spanish food at its best all done with ingredients that you can find in your local supermarket so I hope you try it and give it a
thumbs-up and in the comment box below let me know
which spanish dishes you would like me to be cooking please subscribe it is gratis and Hasta pronto
