Serve the Best Flavors of Spain in This One-Pot, 35-Minute Dinner

The earth-brown lentil boils with dry Spanish chorizo, onions, carrots and cubes of cream potatoes in this hearty stew, inspired by the Spanish dish Lentejas Con Chorizo. In the sweet and acute broth, seasoned with a combination of sweet paprika and cured Chorizo, a hearty brown lentil prepares to completely gentle, keeping her shape well during cooking. A little mashed potatoes from the lentils are condensed by the broth to the velvet texture, thanks to starch in the lentils and potatoes.

Sweet Pimentón, the type of Spanish paprika, conveys rich broth with rusty red color and soft smoky talent. Spanish Chorizo ​​with dry fixed as before, but softened from the cooking process, while carrots and potatoes are preparing to be gentle, not falling apart. Serve with crispy bread to pick up comforting stew.

Notes from the kitchen for testing food and wine

For a thicker stew, transfer one cup of prepared mixture from lentils to the middle bowl and mashed potatoes with the back of a spoon or potato; Stir the mixture from the lentils of the puree back in the stew.

The proposed combination

Accompany this stew with lentils using BlackBerry Blueberry Spanish Red, like Mas d’ON GIL BELLMUNT Priorat, and is comfortable for excellent dinner.

Make forward

Allow the stew to completely cool to room temperature before storage. Place in a sealed container and store in the refrigerator for four to five days. To freeze stews, a portion to safe containers, leaving a little space upstairs for expansion. Seal the containers tightly and freeze. When you are ready to use, thaw at night in the refrigerator, then carefully heat on the stove or in the microwave before serving.