Rioja Potatoes Wchorizo Recipes

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.

Steps:

• Cut potatoes halfway through, then "snap" open. Apparently this allows the potato to absorb the flavors better.
• Heat oil in large skillet over high heat until hot. Add potatoes; cook about 10 minutes or until golden brown, stirring occasionally. Add onion and garlic. Cook about 5 minutes or until onion is slightly brown, stirring frequently.
• Stir in bell peppers, paprika, and salt. Cook 2 minutes, stirring occasionally.
• Stir in chorizo and wine. Cook about 3 minutes or until wine is slightly reduced.
• Add water to cover vegetables; add pickled The chile peppers. Bring to a boil. Reduce heat to low; simmer about 15 minutes or until potatoes are tender. Remove chiles.

Steps:

• Heat a little oil in a pan, fry the onion, garlic and chilli until the onion softens, add the cayenne and paprika and stir. Add the tomatoes and bring to a simmer, then cook the whole mixture down for about 20 mins until you have a thick paste. Season well and, if you prefer a smooth sauce, blitz it with a hand blender.
• Meanwhile, steam the potatoes for 10 mins and put the chorizo in a frying pan to slowly cook and release some of its oil. Tip off the excess red oil and add 1 tbsp olive oil. Add the potatoes and fry everything together, turning the heat up as you go so both the potatoes and chorizo brown in patches. Tip into a bowl. Season the sauce - if it isn't hot enough add a few more pinches of cayenne. Spoon the sauce over the potatoes and chorizo to serve.