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Potatoes Rioja-Style with Chorizo

This lovely potatoes rioja-style with chorizo recipe is courtesy of Jose Andres and can be found in "Tapas: A Taste of Spain in America."

  • servings: 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

  1. Step 1

    In a large skillet, heat olive oil over low heat. Add garlic and cook until lightly browned, about 1 minute.

  2. Step 2

    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.

  3. Step 3

    Add chorizo and cook until browned, about 2 minutes. Add potatoes and stir to coat; cook for 10 minutes.

  4. Step 4

    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.

Source
The Martha Stewart Show, January Winter 2009

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