Potato Rioja Style With Spanish Chorizo Recipes
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."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- 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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- In a large pan, drizzle the olive oil over low heat. Ad the garlic and cook until just fragrant, 30 seconds to 1 minute. Stir in the onions and cook, stirring occasionally, until softened and caramelized to a golden color, about 20 minutes. If getting dark too quickly, adjust the heat lower and stir in about 1/2 tablespoon water as needed.
- Add the chorizo pieces and cook until browned, about 2 minutes. Add the potatoes and gently toss to coat in the oil. Cook, gently stirring occasionally, for 10 minutes.
- Add the 1 1/2-2 cups water, just enough to cover the potatoes, and stir in the pimentón, salt, and bay leaf. Bring the mixture to a boil, then reduce heat to medium low and simmer for about 20 minutes, until the potatoes are tender and the water has reduced by half into a thick stew.
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