Potatoes la Rioja style

Method

Cut the potatoes by inserting the tip of the knife at one end of a potato and then carefully using it as a wedge to break off roughly 4 cm piece.

Heat the oil in a 30 cm. a large heavy non-stick skillet over medium heat. Add the onions and cook until softened, about 5 minutes.

Add the potatoes and cook, stirring and turning them in the oil, for another 5 minutes, or until they’re hot and beginning to soften.

Add the green pepper, pimentón, bay leaf, 4 ml. of the salt, and the water (just to cover the potatoes), bring to a boil, lower heat to medium-low or low heat, and cook the potatoes at a gentle simmer for 10 minutes.

Add the chorizo and continue to cook, stirring occasionally, for another 25 minutes, or until the potatoes are tender.

Taste and adjust seasoning with 4 ml. of salt, or more or less to taste, remove from the heat and let stand.

The liquid in the pan should have thickened to a sauce consistency.

 

Options

Spanish cooks say you should not cut the potatoes with a knife, but rather cut them slightly, then break them into pieces. Because the rough broken surface releases more potato starch, which is what thickens the cooking liquid