Rioja-Style Potato and Chorizo Sausage Stew

1. 1

   In a large nonreactive saucepan, warm the olive oil over moderate heat.

2. 2

   Add the onion and cook, stirring, until translucent, about 5 minutes.

3. 3

   Add the chorizo and cook, stirring, until heated through, about 1 minute.

4. 4

   Add the potatoes, paprika and 1 tablespoon of kosher salt; stir well.

5. 5

   Add 4 cups of water and bring to a boil over high heat.

6. 6

   Reduce the heat to low, partially cover and simmer, stirring occasionally, until the potatoes are tender when pierced and the stew has thickened slightly, about 30 minutes.

7. 7

   Uncover the stew, increase the heat to high and bring to a boil, stirring occasionally, to incorporate the oil on the surface into the stew.

8. 8

   If desired, crush some of the potatoes against the side of the pan to thicken the stew.

9. 9

   Season with kosher salt if necessary.

10. 10

    Ladle the stew into shallow soup bowls and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.