Traditional Spanish Stew Recipe

Season and brown meats

Pat the chicken thighs dry and season lightly with 1 tsp salt and 1/2 tsp pepper. Season the pork cubes with 1/2 tsp salt and 1/4 tsp pepper. Heat 2 tablespoons olive oil in a large heavy-bottomed Dutch oven or deep skillet over medium-high heat. When shimmering, add the pork cubes in a single layer (work in batches if needed) and brown on all sides, about 6–8 minutes. Remove to a plate. Add the chicken thighs skin-side down, brown 4–5 minutes per side until golden (they will not be fully cooked). Remove and set aside. Add the chorizo slices and cook 2–3 minutes until they render fat and develop color; remove and set aside with the other meats.

Reduce heat to medium and add the remaining 1 tablespoon olive oil to the pot. Add the diced onion and sauté 5–6 minutes until translucent. Add the diced red pepper and carrots and cook another 4–5 minutes until softened. Stir in the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn.

Add the chopped fresh tomatoes (or canned) and tomato purée. Cook, stirring occasionally, 4–6 minutes to concentrate the tomato flavor and meld with the vegetables.

Stir in smoked paprika, sweet paprika, and dried thyme; cook 30 seconds to bloom the spices. Pour in the white wine to deglaze, scraping any brown bits from the bottom of the pot with a wooden spoon. Allow the wine to reduce by about half, about 2–3 minutes.

Return the browned pork, chicken, and chorizo to the pot. Add the chicken stock and 1 cup water. Stir in the bay leaves, potatoes, and carrots (if not already added) and bring to a gentle simmer.

Reduce heat to low, cover partially, and simmer gently for 35–45 minutes, until the pork is tender and the chicken is cooked through. If using rice, add it after 20 minutes of simmering so it finishes cooking with the meat (stir in rice and the chickpeas at that time). If not using rice, add the chickpeas during the last 10 minutes to heat through without breaking down.

Taste and adjust seasoning with remaining salt and pepper as needed. If the stew tastes flat, add 1 tablespoon of sherry vinegar to brighten the flavors. Remove and discard bay leaves.

If you prefer a thicker stew, remove 1–2 cups of liquid, mash some of the potato or a few chickpeas into the removed liquid, then stir the mixture back into the pot to thicken. Alternatively, simmer uncovered 10–15 minutes to reduce.

Ladle the stew into bowls, sprinkle with chopped fresh parsley, and finish with a small drizzle of extra-virgin olive oil if desired. Serve hot with crusty bread or rice on the side.