Potatoes Rioja-style with Chorizo (Patatas a la Riojana)               

 tags (edit): Advance @Favorite @4 Star @Tried @Vogel Easy Soup Main Dish  

 

Based on Jose Andreas "Tapas: A Taste of Spain in America". Prepared at the Midwest Culinary Institute at Cincinnati State Technical and Community College.

Ingredients

3 tablespoons Extra virgin olive oil
2 cloves Garlic peeled and chopped
1 each Onion peeled, finely chopped
7 ounces Chorizo sliced 1/2" thick
1/2 pound Idaho potato peeled and cut into 1/2" cubes
1 teaspoon Spanish sweet paprika
1 1/2 teaspoon Salt


 

Instructions
 Warm olive oil over low heat in a large shallow pan. Add the garlic and cook until lightly browned, about 1 minute.

Add the onions and cook, stirring occasionally, until they are soft, tender, and have turned a deep brown color, at least 20 minutes.

When the onions are well-caramelized, add the chorizo and continue frying until it too is browned, about 2 minutes. Place the potatoes in the pan and stir to coat them in the oil. Cook 10 minutes.

Add the paprika and salt, pour in water to barely cover, and bring to a boil. Once it reaches a boil, reduce the heat to low and simmer until the potatoes are cooked through and the water has reduced and thickened into a nice sauce, about 20 minutes. You will end up with a thick stew.

A variation on this recipe is also hosted on BigOven.com as recipe number 162646.

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Yields: 4 Servings    posted as 162646
    

notes: 

Cuisine:   Spanish

Main Ingredient:   Potatoes