Potato And Chorizo Stew, Rioja-Style
Try this Potato And Chorizo Stew, Rioja-Style recipe, or contribute your own."I make this using 2tins of chopped tomato instead of plain water,a pinch of sugar to decrease bitterness of tomatoes and a fresh chilli for heat. Garbanzo/chickpea is better than potato IMO also." - Aaronmcallorum
Yield: 4 Servings Ready in 45 minutes
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Potato And Chorizo Stew, Rioja-Style Preparation
In a stockpot or other large pot, heat the oil over medium heat. Add the onion and cook for about 5 minutes, until it is softened. Add the sausages and cook, stirring for about 1 minute, or just until the meat begins to brown. Add the potatoes, paprika, and salt, and stir well. Add the water, increase the heat and bring the contents to a boil. (Add a little more water, at least enough to cover the potatoes by 1-inch, if you prefer the stew more soupy.) Reduce the heat to medium-low, cover the pot, and simmer gently for about 30 minutes, until the potatoes are tender. Ladle the stew into shallow bowls and serve.
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