Cooking with Potatoes
Martha and Jose Andres, chef and host of the PBS series "Made in Spain with Jose Andres," make potatoes rioja-style with chorizo and wrinkled potatoes.
Potatoes Rioja-Style with Chorizo
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Cooking with Potatoes
Martha and Jose Andres, chef and host of the PBS series "Made in Spain with Jose...
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The Martha Stewart Show, January Winter 2009
- Yield Serves 4
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Ingredients
- 3 tablespoons Spanish extra-virgin olive oil
- 2 cloves garlic, chopped
- 1 small onion, finely chopped (about 1 cup)
- 7 ounces Spanish chorizo, cut crosswise into 1/2-inch slices
- 1 1/2 pounds Idaho potatoes, peeled and cut into 1-inch cubes
- 1 teaspoon pimenton (Spanish sweet paprika), plus more to taste
- Coarse salt
Directions
- In a large skillet, heat olive oil over low heat. Add garlic and cook until lightly browned, about 1 minute.
- Add onion and cook, stirring occasionally, until soft and caramelized, about 20 minutes. If onion begins to brown too quickly, add 1 1/2 teaspoons water to pan to keep onion from burning.
- Add chorizo and cook until browned, about 2 minutes. Add potatoes and stir to coat; cook for 10 minutes.
- Add pimenton and enough water to cover; increase heat to medium-high and bring to a boil. Reduce heat to low and let simmer until potatoes are cooked through and water is reduced by half, about 30 minutes. Serve immediately.
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