Dinner Tonight: Patatas Riojanas (Potatoes With Chorizo) Recipe

• 1/4 cup olive oil
• 1 small onion, chopped
• 1 1/2 pounds Yukon Gold potatoes, sliced into bite-sized chunks
• 1/2 red bell pepper, stemmed, seeded, and chopped
• 4 ounces Spanish chorizo, sliced into 1/4-inch pieces
• 2 garlic cloves, minced
• 1 teaspoon sweet paprika
• 1/4 teaspoon crushed red pepper flakes
• 1 bay leaf
• 1/2 cup dry white wine
• 2 cups water
• salt and pepper

1. Pour oil into a dutch oven set over medium. When oil starts to shimmer, add onion. Cook until it softens, about three minutes. Add potatoes and stir well. Cook, stirring often, until lightly browned, about seven minutes.
2. Add chopped red bell pepper and chorizo. Stir occasionally, and cook for three minutes. Add garlic, cook until fragrant, about 45 seconds. Then add paprika, crushed red pepper flakes, bay leaf, wine, and water. The water should almost cover potatoes.
3. Turn heat to high and bring to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes. Stir occasionally. Cover pot, and cook until potatoes are tender, about ten minutes.
4. Serve in large shallow bowls. Season to taste with salt and pepper.

ubc, onion, potatoes, red bell pepper, spanish chorizo, garlic, sweet paprika, ubc, bay leaf, dry white wine, water, salt

Taken from www.seriouseats.com/recipes/2010/12/patatas-riojanas-potatoes-with-chorizo-recipe.html (may not work)