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."


  • 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


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

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

  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.

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