This Rioja-Style dish is inexpensive to cook, and takes little prep time. Just a few basic ingredients and you’ve got a meal that whisks you off to Spain.
Buying Chorizo
You can purchase chorizo at your local grocery store, or at specialty markets. For this recipe you will need the packaged chorizo, not fresh chorizo found at the meat counter.
- Goya chorizo will suffice – they sell in packages of 2 or 4 small links.
- For this recipe, I used the Palacios brand Hot chorizo, sold at Fairway Supermarket
Ingredients
3 tablespoons olive oil
1 medium Spanish onion, finely chopped
About 8 ounces of Spanish chorizo sausage (usually 3 small Spanish chorizo sausage links), cut into 1/4-inch slices
5 russet potatoes, peeled and cut into cubes
1 tablespoon paprika
salt
Directions
1. In a large skillet, heat olive oil over low heat. Add garlic and onion and cook, stirring occasionally, until soft and caramelized, about 10 minutes.
2. Add chorizo. Stir and cook until browned, about 2 minutes.
3. Stir in potatoes and cook for about 10 minutes.
4. Add paprika and enough water to cover.
5. Increase heat to medium-high and bring to a boil, then reduce heat to low and let simmer until the potatoes are cooked through, about 30 minutes.
6. Skim off the oil. Season with salt, if needed. Serve in a bowl.
