Rioja-Style Potatoes with Chorizo Recipe

Name: Rioja-Style Potatoes with Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 small onion, finely chopped; 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces; 1 small portobello mushroom, stemmed and cap thinly sliced; 1/2 green bell pepper, diced; 1 bay leaf; 1/2 teaspoon pimenton de la Vera (smoked Spanish paprika); Pinch of crushed red pepper; 2 cups water; 6 ounces dry Spanish chorizo, sliced 1/4 inch thick; Salt

Servings: persons

2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
1 small portobello mushroom, stemmed and cap thinly sliced
1/2 green bell pepper, diced
1 bay leaf
1/2 teaspoon pimenton de la Vera (smoked Spanish paprika)
Pinch of crushed red pepper
2 cups water
6 ounces dry Spanish chorizo, sliced 1/4 inch thick
Salt

1
In a large skillet, heat the oil.
2
Add the onion and cook over moderate heat until softened, 5 minutes.
3
Add the potatoes and portobello and stir to coat with oil.
4
Add the green pepper, bay leaf, paprika, crushed red pepper and water and bring to a boil.
5
Cook the potatoes over low heat for 10 minutes.
6
Add the chorizo and simmer over moderately low heat until the potatoes are tender, 20 minutes.
7
Season with salt, discard the bay leaf and serve.

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 small onion, finely chopped, 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces, 1 small portobello mushroom, stemmed and cap thinly sliced, and more.

Yes, Rioja-Style Potatoes with Chorizo falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rioja-Style Potatoes with Chorizo

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