Potatoes Rioja-Style with Chorizo

Name: Potatoes Rioja-Style with Chorizo
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 ½-inch slices; 1.5 pounds Idaho potatoes, peeled and cut into 1-inch cubes; 1 teaspoon pimenton (Spanish sweet paprika), plus more to taste; Coarse salt

2.9

(24)

By

Martha Stewart Editors

Updated on July 27, 2011

Servings:

4

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."

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 ½-inch slices
1 ½ 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.