Ingredients
- 1 large onion, chopped
- 4 tbsp olive oil
- 7 oz cured or semi-cured spicy chorizo, cut into 1/2 inch thick slices
- 2 garlic clove, chopped
- 1 lb new potatoes, peeled and cut into 1 inch pieces
- 1 tsp sweet paprika
- salt
Directions
Sauté the onion in the oil over low heat in a wide skillet, stirring often, for about 20 minutes, until it is really brown, almost caramelized. Add the chorizo and garlic and cook, stirring, for about 2 minutes. Add the potatoes and cook for 5 minutes, turning them over.
Add the pimentón if desired and salt to taste, then pour in enough water to cover. Simmer over low heat for about 25 to 35 minutes, until the potatoes are tender and the liquid is very much reduced, turning the potatoes if necessary so that they are well cooked all the way through. You should be left with a sizzling sauce that coats the potatoes and chorizos. If there is too much liquid, increase the heat and let it bubble away.
Variations: Chop 1/2 green and 1/2 red bell pepper, add them when the onion is soft, and continue to cook until the pepper is lightly browned and the onion is well browned; or, add 1 tomato, peeled and chopped, to the fried onions; or, add a whole dried or fresh chile pepper to the onions.
Recipe from The Food of Spain by Claudia Roden/Ecco, an imprint of HarperCollins, 2011.
