Potatoes Rioja Style With Chorizo Food

POTATOES RIOJA-STYLE WITH CHORIZO

Potatoes Rioja-Style with Chorizo image

This lovely potatoes rioja-style with chorizo recipe is courtesy of Jose Andres and can be found in "Tapas: A Taste of Spain in America."

Provided by Martha Stewart

Number Of Ingredients 7

Ingredients

3 tablespoons Spanish extra-virgin olive oil
2 cloves garlic, chopped
1 small onion, finely chopped (about 1 cup)
7 ounces Spanish chorizo, cut crosswise into 1/2-inch slices
1 1/2 pounds Idaho potatoes, peeled and cut into 1-inch cubes
1 teaspoon pimenton (Spanish sweet paprika), plus more to taste
Coarse salt

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.

CHORIZO-POTATO STEW

Chorizo-Potato Stew image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 onion, chopped
Kosher salt
3 fully cooked chorizo sausages (about 8 ounces), sliced 1/2 inch thick
3 cloves garlic, minced
3 russet potatoes, peeled and cut into 1-inch chunks
Freshly ground pepper
4 cups low-sodium chicken broth
2 bay leaves
1 teaspoon smoked Spanish paprika
1 small bunch Swiss chard, stems removed, leaves chopped (about 6 cups)
Chopped fresh parsley, for topping
Toasted crusty bread, for serving

Steps:

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and slightly browned, about 5 minutes. Add the chorizo and cook, stirring occasionally, until lightly browned around the edges, about 3 minutes. Add the garlic and cook, stirring, 1 minute. Add the potatoes, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 3 more minutes.
Add the chicken broth, bay leaves and paprika. Bring to a simmer, then reduce the heat to medium and cook 12 minutes. Add the chard; cover and cook, stirring, until the potatoes are tender and the chard is wilted, 3 more minutes. Season with salt and pepper. Ladle into bowls; top with parsley, drizzle with olive oil and serve with bread.

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

Patatas a la Riojana (Potatoes Rioja-Style with Chorizo) image

A recipe for Patatas a la Riojana (Potatoes Rioja-Style with Chorizo). Potatoes are simmered in a pimentón (sweet paprika) stew with slices of Spanish chorizo.

Provided by Tara

Categories Appetizer

Time 40m

Number Of Ingredients 10

Ingredients

2 tablespoons (30 milliliters) olive oil (plus more as needed)
1 medium onion (peeled and finely chopped)
2 cloves garlic (peeled and minced)
8 ounces (227 grams) Spanish chorizo (cut into 1/2 inch (1.25 centimeter) slices)
1 1/2 pounds (680 grams) Yukon Gold potatoes (peeled and cut into 1 inch (2.5 centimeter) chunks)
2 cups (470 milliliters) water
1 tablespoon Pimentón Dulce (Spanish sweet paprika)
1 1/2 teaspoons salt
2 bay leaves
Parsley (for garnish)

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.

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