Potato Rioja Style With Spanish Chorizo Food

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.

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.

POTATO RIOJA STYLE WITH SPANISH CHORIZO

Steps:

• 1. Warm the olive oil over low heat, add the garlic and cook until light brown, add the onion and cook until golden brown, if it gets to dark before caramelization add a touch of water to the pan. 2. Add the chorizo and cook until it is golden brown 3. Add the potatoes and stir to coat, add the paprika and salt annd cook stirring for about 10 minutes, add water to just cover the potatoes and bring to a boil 4.Reduce heat and cook until potatoes are tender about 20 minutes and water has reduced to about 1/2 way- taste and adjust. Rember this is a stew nit a broth.