Rioja-Style Potatoes with Chorizo and Peas
By America's Test KitchenPublished on August 27, 2020
Time
45 minutes
Yield
Serves 4
Ingredients
2 tablespoons extra-virgin olive oil, plus extra for drizzling1 leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces¼ teaspoon table salt 8 ounces Spanish-style chorizo sausage, halved lengthwise and sliced ½ inch thick4 garlic cloves, minced1 teaspoon smoked paprika ¼ teaspoon red pepper flakes, plus extra for seasoning1 ½ pounds Yukon Gold potatoes, peeled and cut into ¾-inch pieces1 cup dry white wine 2 cups chicken broth 1 ¼ cups frozen peas, thawed
Before You Begin
We like to stir in chopped fresh parsley at the end for a hit of freshness. Serve with crusty bread. This recipe is featured in More Mediterranean, the highly-anticipated followup to our best-seller, The Complete Mediterranean Cookbook.
Instructions
- Heat oil in Dutch oven over medium heat until shimmering. Add leek, bell pepper, and salt. Cover; reduce heat to medium-low; and cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes.
- Stir in chorizo, garlic, paprika, and pepper flakes and cook, uncovered and stirring frequently, until chorizo is softened, about 2 minutes. Stir in potatoes and cook over medium heat until edges are translucent, 2 to 4 minutes.
- Stir in wine and cook until reduced by half, about 2 minutes. Stir in broth and bring to simmer over high heat. Reduce heat to medium-low; cover; and simmer vigorously until potatoes are tender, about 20 minutes, stirring occasionally. Stir in peas. Season with salt and extra pepper flakes to taste. Serve, drizzling individual portions with extra oil.
Time
45 minutesYield
Serves 4Ingredients
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
¼ teaspoon table salt
8 ounces Spanish-style chorizo sausage, halved lengthwise and sliced ½ inch thick
4 garlic cloves, minced
1 teaspoon smoked paprika
¼ teaspoon red pepper flakes, plus extra for seasoning
1 ½ pounds Yukon Gold potatoes, peeled and cut into ¾-inch pieces
1 cup dry white wine
2 cups chicken broth
1 ¼ cups frozen peas, thawed
Ingredients
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
¼ teaspoon table salt
8 ounces Spanish-style chorizo sausage, halved lengthwise and sliced ½ inch thick
4 garlic cloves, minced
1 teaspoon smoked paprika
¼ teaspoon red pepper flakes, plus extra for seasoning
1 ½ pounds Yukon Gold potatoes, peeled and cut into ¾-inch pieces
1 cup dry white wine
2 cups chicken broth
1 ¼ cups frozen peas, thawed
Ingredients
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
¼ teaspoon table salt
8 ounces Spanish-style chorizo sausage, halved lengthwise and sliced ½ inch thick
4 garlic cloves, minced
1 teaspoon smoked paprika
¼ teaspoon red pepper flakes, plus extra for seasoning
1 ½ pounds Yukon Gold potatoes, peeled and cut into ¾-inch pieces
1 cup dry white wine
2 cups chicken broth
1 ¼ cups frozen peas, thawed
Why This Recipe Works
We amplified the flavor of cured chorizo with extra garlic, paprika, and pepper flakes to create our take on this traditional Spanish dish.
Before You Begin
We like to stir in chopped fresh parsley at the end for a hit of freshness. Serve with crusty bread. This recipe is featured in More Mediterranean, the highly-anticipated followup to our best-seller, The Complete Mediterranean Cookbook.
Instructions
- Heat oil in Dutch oven over medium heat until shimmering. Add leek, bell pepper, and salt. Cover; reduce heat to medium-low; and cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes.
- Stir in chorizo, garlic, paprika, and pepper flakes and cook, uncovered and stirring frequently, until chorizo is softened, about 2 minutes. Stir in potatoes and cook over medium heat until edges are translucent, 2 to 4 minutes.
- Stir in wine and cook until reduced by half, about 2 minutes. Stir in broth and bring to simmer over high heat. Reduce heat to medium-low; cover; and simmer vigorously until potatoes are tender, about 20 minutes, stirring occasionally. Stir in peas. Season with salt and extra pepper flakes to taste. Serve, drizzling individual portions with extra oil.
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