Name: Chorizo and Potato Stew
Yield: 8 servings
Ingredients: 6 bacon slices, chopped; 2 medium sweet onions, finely chopped; 8 garlic cloves, thinly sliced; 3 Tbsp. tomato paste; 2½ lb. russet potatoes, peeled, cut into ¾" pieces; 2 lb. smoked Spanish chorizo, cut into rounds, halved into half-moons; 1 lb. button mushrooms, cut into ½"-thick wedges; 8 cups low-sodium chicken broth; ⅓ cup hot smoked Spanish paprika; ½ tsp. cayenne pepper; Kosher salt; 1 cup sour cream; 2 cups torn dill; Freshly ground black pepper

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Photo by Alex Lau, food styling by Sue Li, prop styling by Kalen Kaminski

This is the hearty, rustic, and deeply warming comfort food you'll be craving on all snowy days. Yes, it’s a large amount of paprika, but it serves as a base flavor for the stew and gives it a deep red color and smoky aroma.

Recipe notes