Braden Family Cookbook

Chuck Braden

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POTATO AND CHORIZO STEW, RIOJA STYLE            Recipe courtesy Teresa             Barrenechea

(Basque recipe)


1/4 cup plus 2 tablespoons olive oil
1 medium onion, minced
2 chorizo sausages (about 5 ounces), removed from their casings and diced
5 medium baking potatoes, peeled and cut into 1 inch chunks (important to cut/break potatoes so there is a “rough” edge to melt into the soup
1 teaspoon hot paprika
1 ˝ teaspoons salt
6 cups of water

In a stockpot or other large pot, heat the oil over medium heat. Add the onion and cook for about 5 minutes, until it is softened. Add the sausages and cook, stirring for about 1 minute, or just until the meat begins to brown.  Add the potatoes, paprika, and salt, and stir well. Add the water, increase the heat and bring the contents to a boil. (Add a little more water, at least enough to cover the potatoes by 1‑inch, if you prefer the stew more soupy.) Reduce the heat to medium low, cover the pot, and simmer gently for about 30 minutes, until the potatoes are tender.   Break up a few of the potatoes against the side of the pot to thicken the soup a little. Ladle the stew into shallow bowls and serve.