Potato Rioja Style With Spanish Chorizo Recipes

PATATAS A LA RIOJANA (POTATOES RIOJA-STYLE WITH CHORIZO)

Steps:

• In a large pan, drizzle the the olive oil over medium low heat.
• Add the onion and cook, stirring occasionally, until softened and starting to turn golden.
• Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
• Add the chorizo pieces and cook until browned around the edges, about 2 minutes.
• Gently toss in the potatoes until coated in the oil. Cook, stirring occasionally, until golden around the edges, about 10 minutes.
• Pour in the water 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.
• Adjust the seasonings to taste. Serve immediately, garnished with parsley if desired.

POTATOES RIOJA-STYLE WITH CHORIZO

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.