Smoked Paprika & Chorizo Stoemp
Smoked Paprika & Chorizo Stoemp
Classic DishStoemp
Prep: 25 min • Cook: 35 min. A smoky, Iberian-inspired stoemp variant, blending mashed potatoes and vibrant bell peppers with spicy chorizo and rich smoked paprika for a robust and unforgettable flavor. This dish offers a delightful twist on the traditional Belgian classic.
- Preparation time
- 25 min
- Cooking time
- 35 min
- Total time
- 1 hr
- Servings
- 4
Instructions
Prepare the Stoemp
- 1Place the quartered potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook for about 20-25 minutes, or until fork-tender.
- 2While the potatoes are boiling, heat a large skillet over medium heat. Add the crumbled chorizo and cook, stirring occasionally, until it renders its fat and becomes crispy, about 5-7 minutes.
- 3Add the chopped onion to the skillet with the chorizo and cook until softened, about 5 minutes. Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant. Remove the chorizo mixture from the skillet and set aside, reserving any rendered fat in the skillet.
- 4Add the chopped bell peppers to the reserved chorizo fat in the skillet. Cook over medium heat until softened and slightly charred, about 8-10 minutes. Season with a pinch of salt and pepper.
- 5Once the potatoes are tender, drain them well. Return the potatoes to the hot, dry pot. Mash them thoroughly with a potato masher or ricer.
- 6Add the butter and warmed milk to the mashed potatoes. Stir until smooth and creamy. Season generously with salt and freshly ground black pepper to taste.
- 7Gently fold the cooked bell peppers and the chorizo mixture into the mashed potatoes. Mix until just combined, being careful not to overmix which can make the stoemp gluey.
Nutrition Information
- Calories
- 651 kcal
- Protein
- 25 g
- Fat
- 36 g
- Carbs
- 55 g
| Nutrient | Per serving |
|---|---|
| Calories | 651 kcal |
| Protein | 25 g |
| Fat | 36 g |
| Carbs | 55 g |
Tips
- Using firm, waxy potatoes like Yukon Gold will give the best texture for stoemp. Avoid starchy potatoes which can become mushy.
- Don't discard the rendered chorizo fat! It's packed with flavor and perfect for sautéing the onions and peppers, adding a smoky depth.
- Serve this stoemp hot as a hearty side dish or a light main. It pairs exceptionally well with grilled meats or sausages.
