Rioja Potatoes Wchorizo 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.

RIOJA POTATOES W/CHORIZO

Steps:

• Cut potatoes halfway through, then "snap" open. Apparently this allows the potato to absorb the flavors better.
• Heat oil in large skillet over high heat until hot. Add potatoes; cook about 10 minutes or until golden brown, stirring occasionally. Add onion and garlic. Cook about 5 minutes or until onion is slightly brown, stirring frequently.
• Stir in bell peppers, paprika, and salt. Cook 2 minutes, stirring occasionally.
• Stir in chorizo and wine. Cook about 3 minutes or until wine is slightly reduced.
• Add water to cover vegetables; add pickled The chile peppers. Bring to a boil. Reduce heat to low; simmer about 15 minutes or until potatoes are tender. Remove chiles.