Recipe: Potatoes with Paprika and Chorizo (Spanish)

POTATOES WITH PAPRIKA AND CHORIZO
GEOFF LAST: "This hearty, stick-to-your-ribs dish comes from the Rioja region of northern Spain. Ask for an Oloroso Sherry at any wine shop; these rich, dark, somewhat dry sherries are aged longer than other sherries."


8 oz. chorizo (or spicy Italian sausage) (225 g)
1/4 cup olive oil (60 mL)
4 large yellow-fleshed potatoes, peeled and thickly sliced
1 medium onion, thinly sliced
1 clove garlic, thinly sliced
2 tsp. sweet paprika (10 mL)
1 1/2 cups cold water or stock (360 mL)
Salt and freshly ground black pepper to taste
1/4 cup Oloroso Sherry (60 mL)

Grill the sausages until cooked through, then set aside.

Heat the oil in a large pan over medium-high heat. Add the potatoes and saute until lightly coloured. Remove and set aside.

In the same oil, saute the onion and garlic until golden. Slice the sausage and add it and the paprika to the pan. Cook briefly, about 1 minute, to integrate the flavours. Add the potatoes, water or stock and salt and pepper. Cover tightly, reduce the heat and simmer for 20 minutes, or until the potatoes are tender. Add the Sherry and continue to cook uncovered for about 5 minutes, or until it has evaporated.

Recommended Wine:
Rioja Crianza - a younger style Tempranello with low tannin, good fruit and oak.

Makes 4 servings
Source: Cooks in My Kitchen by Gail Norton and Diane Thuna