Potato Rioja Style With Spanish Chorizo

• 3 Tbls. Extra Virgin Olive Oil
• 2 cloves of garlic - sliced
• 3/4 C. small diced onion
• 4 oz. Spanish Chorizo - cut 1/2 inch thick
• 1/2 lb. potato cut into medium dice
• 1 tsp. sweet spanish paprika

1. 1. Warm the olive oil over low heat, add the garlic and cook until light brown, add the onion and cook until golden brown, if it gets to dark before caramelization add a touch of water to the pan.
2. 2. Add the chorizo and cook until it is golden brown
3. 3. Add the potatoes and stir to coat, add the paprika and salt annd cook stirring for about 10 minutes, add water to just cover the potatoes and bring to a boil
4. 4.Reduce heat and cook until potatoes are tender about 20 minutes and water has reduced to about 1/2 way- taste and adjust. Rember this is a stew nit a broth.

olive oil, garlic, onion, spanish chorizo, sweet spanish paprika

Taken from www.epicurious.com/recipes/member/views/potato-rioja-style-with-spanish-chorizo-1268425 (may not work)