Recipe
Patatas a la Riojana
| rioja-style potato and chorizo stew Time: 1 hour Yield: serves 8 as a tapa ½ cup (2 ounces) extra virgin olive oil, or as needed 4 large new potatoes, about 2 pounds, peeled and cut into 1-inch slices |
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| or 1½-inch chunks ½ pound chorizo 1 yellow onion, chopped |
1 red bell pepper, seeded and chopped 2-4 cloves of garlic, minced 2 teaspoons sweet paprika 1 small fresh chile, seeded and minced 1 cup water salt and freshly ground pepper to taste 2 tablespoons flat-leaf parsley, chopped |
In a large frying pan over medium heat, warm ¼ of olive oil. Add the potatoes and saute, stirring often, until pale gold, 10-15 minutes. Using a slotted spoon, transfer to a bowl.
Add the chorizo to the oil remaining in the pan and fry, turning as needed, until crisp and golden, about 4 minutes, adding more oil as needed. Using tongs, transfer the chorizo to a cutting board. When cool enough to handle, cut into ½-inch pieces.
Add the onions to the drippings in the pan and saute over medium heat, stirring occasionally, until golden, about 15 minutes. Add the red bell pepper, garlic, paprika, and chile and saute until the spices have been absorbed by the onion, about 5 minutes longer.
Return the chorizo and potatoes to the pan and pour in the water. Cover tightly and simmer over low heat until the potatoes are tender, about 15 minutes. Season with salt and pepper.
Transfer to a serving dish, springle with the parsley, and serve warm.
Adapted from ???