Ingredients
The following ingredients have 4 Servings
- 2 tablespoons (30 milliliters) olive oil (plus more as needed)
- 1 medium onion (peeled and finely chopped)
- 2 cloves garlic (peeled and minced)
- 8 ounces (227 grams) Spanish chorizo (cut into 1/2 inch (1.25 centimeter) slices)
- 1 1/2 pounds (680 grams) Yukon Gold potatoes (peeled and cut into 1 inch (2.5 centimeter) chunks)
- 2 cups (470 milliliters) water
- 1 tablespoon Pimentón Dulce (Spanish sweet paprika)
- 1 1/2 teaspoons salt
- 2 bay leaves
- Parsley (for garnish)
Instruction
- In a large pan, drizzle the the olive oil over medium low heat.
- Add the onion and cook, stirring occasionally, until softened and starting to turn golden.
- Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
- Add the chorizo pieces and cook until browned around the edges, about 2 minutes.
- Gently toss in the potatoes until coated in the oil. Cook, stirring occasionally, until golden around the edges, about 10 minutes.
- Pour in the water to cover the potatoes and stir in the pimentón, salt, and bay leaf.
- Bring the mixture to a boil, then reduce heat to medium low and simmer for about 20 minutes, until the potatoes are tender and the water has reduced by half into a thick stew.
- Adjust the seasonings to taste. Serve immediately, garnished with parsley if desired.
