Braden Family Cookbook
AND CHORIZO STEW, RIOJA-STYLE
Recipe courtesy Teresa Barrenechea
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.