Potato and Chorizo Rioja Style

Posted by in Recipes on Oct 10, 2012 . .


1 cup Olive Cart California Arbequina Extra Virgin Olive Oil
1 1/2 cups chopped onion
3/4 pounds chorizo, casing removed and diced
5 pounds baking potatoes, peeled and cut into 1-inch cubes
2 tablespoons Olive Cart Smoked Paprika
1 tablespoon salt
3 quarts water


  1. Heat oil in a large stockpot over medium heat. Stir in onion and cook until just softened, about 5 minutes. Add sausage and cook until meat begins to brown, about 2 minutes, stirring often.
  2. Add potatoes, pimenton, and salt; stir well. Pour in water, raise heat to high, and bring to a boil. Potatoes should be covered by at least 1 inch of water. Reduce heat to medium-low, cover the pot, and simmer gently until potatoes are tender, about 30 minutes.
  3. Ladle in shallow bowls and serve.
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