Spanish potato stew

Ingredients for 4 servings:

• 600 g potatoes, small
• ½ bunch of spring onions
• 1 clove(s) garlic
• 1 ring/s Chorizo, approx. 225 g
• 400 g carrot(s)
• 2 sprigs of oregano
• 2 tbsp olive oil
• salt and pepper
• ½ tsp Allspice de la Vera
• 1 tbsp tomato paste
• 700 ml vegetable stock
• 2 cans of tomatoes, chunky or chopped, approx. 400 g each
• 120 g black olives, pitted
• 1 can white beans
• 200 g Padrón peppers
• Sea salt
• 1 lemon(s), juice
• 30 ml sherry
• 1 bay leaf
• 2 rosemary sprigs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash the potatoes thoroughly, pat dry, and quarter. Trim and rinse the spring onions. Slice the white part of the spring onions into rings, setting aside the green part. Peel and chop the garlic clove. Slice the chorizo. Trim, peel, wash, and chop the carrots. Rinse the oregano, shake dry, and pluck the leaves from the stalks. Heat 1 tablespoon of olive oil in a large roasting pan and fry the chorizo ​​slices vigorously for about 2 minutes, turning occasionally. Then remove and drain on kitchen paper. Add the potato quarters, carrot pieces, white spring onion rings, chopped garlic, bay leaf, oregano leaves, and rosemary sprigs, and fry for about 3 minutes, stirring. Season with salt, pepper, and Pimentón de la Vera. Stir in the tomato paste, sauté, and deglaze with vegetable stock and chunky or chopped tomatoes, including their juices. Cover and simmer over medium heat for about 20 minutes. Halve the olives. Drain the white beans. Finely slice the green parts of the spring onions. Add the halved olives, white beans, and chorizo ​​slices to the stew, stir, and cook for about 10 minutes more. Heat 1 tablespoon of olive oil in a pan and fry the pimientos vigorously for about 2 minutes. Then remove from the pan and season with sea salt. Season the stew with lemon juice and sherry, remove the bay leaf and rosemary sprigs, and serve. Sprinkle with the green spring onion rings and scatter the fried pimientos on top. Serve with fresh baguette and freshly grated or shaved Manchego.