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.