Food & Cooking Recipes Appetizers Potatoes Rioja-Style with Chorizo 2.9 (24) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 27, 2011 Print Share Share Tweet Pin Email 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. Print