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Betsy Block

Potatoes Rioja-style with Chorizo


This recipe is adapted from Tapas: A Taste of Spain in America by Jose Andres.

Makes 4 servings

3 tablespoons extra-virgin olive oil

2 garlic cloves, peeled and chopped

1 small onion, peeled and finely chopped (about 1 cup)

7 ounces chorizo sausage, cut into 1/2-inch thick slices

1/2 pound Idaho potatoes, peeled and cut into 1-inch cubes

1 teaspoon Spanish sweet paprika

1 1/2 teaspoons salt


Warm the olive oil over low heat in a large, shallow pan. Add the garlic and cook until lightly browned, about 1 minute.

Add the onions and cook, stirring occasionally, until they are soft and tender and have turned a light brown color, at least 20 minutes. You want the onions to caramelize. If they start to get too dark, add 1/2 tablespoon of water to keep them from burning.

When the onions are caramelized, add the chorizo and continue frying until it, too, is browned, about 2 minutes. Place the potatoes in the pan and stir to coat them in the oil. Cook for 10 minutes.

Add the paprika and the salt, add water to cover, and bring to a boil. Once it reaches a boil, reduce the heat to low and simmer until the potatoes are cooked through and the water has reduced by half, about 20 minutes.