Potatoes and Chorizo, Rioja Style

By LaLaCooks

This lovely cazuela of potatoes and chorizo is ideal for sharing. I use a semi-cured chorizo that produces a contrast in textures between the tender potatoes and the chewy sausage that is particularly interesting Modern chefs typically cut everything into a uniform size, but you can opt for more rustic random cuts on both the chorizo and the potatoes. i have tasted a version of this recipe made without chorizo, but it lacks the great flavor the sausage imparts to the pan juices.

Ingredients

• 3 tablespoons extra virgin olive oil, plus more as needed
• 1 pound russet potatoes (2 large) peeled and cut into 1-inch-thick slice or large dice
• 6 ounces chorizo, preferably semi-cured, cut into 1/2-inch-thick slices
• 1 small onion, chopped
• 2 red bell peppers or 1 red and 1 green, seeded and chopped
• 2 cloves garlic, minced
• 1 small fresh chile, seeded and minced )optional)
• 1 teaspoon sweet paprika or sweet smoked paprika
• 1/2 cup water or dry white wine, or as needed
• Salt and freshly ground black pepper
• Chopped fresh flat-leaf parsley, for garnish

Details

Servings 4

Preparation

Step 1

1. In a large frying pan, heat the 3 tablespoons oil over medium heat. Add the potatoes and saute until pale gold, 10 to 15 minutes. Using a slotted spoon, transfer to a large plate. Add the chorizo to the oil remaining in the pan and fry over medium heat, until golden, adding more oil if the chorizo begins to stick, about 5 minutes. Using the slotted spoon, transfer to the plate with the potatoes.
2. Add the onion to the oil and drippings in the pan and saute over medium heat until golden, 12 to 15 minutes. Add the bell peppers, garlic, chile, if using, and paprika and cook, stirring occasionally, for 5 minutes longer to blend the flavors.
3. Return the sausage and potatoes to the pan and add the water. Cover and cook over low heat until the potatoes are tender, about 20 minutes. If the pan seems dry, add a bit more water.
4. Remove from the heat, season with salt and pepper, and transfer to a cazuela or other dish for serving. Sprinkle with the parsley and serve warm.

Variation: Just before removing from the heat, whisk 2 large eggs, lightly beaten, into the pan to thicken the juices.