Rioja-Style Potato and Sausage Stew

 

A famous peasant dish, this stew is typical of the Rioja region of Spain.
Wine Pairing: 2008 SCV Tempranillo

 

 

4 Servings

¼ cup plus 2 T. olive oil

1 medium Spanish onion, finely chopped

2 smoked Andouille sausage or Spanish chorizo (can substitute veggie chorizo) chopped into ¼ inch dice

5 baking potatoes, peeled and cut course 1” chunks

4 c. low sodium chicken broth

1 T. hot paprika

Kosher salt

Fresh cilantro and fresh lime for garnish

 

In a large nonreactive saucepan, warm the oil over moderate heat. Add the onion and cook, stirring, until translucent, about 5 minutes. Add the sausage or chorizo and cook, stirring until through, about 1 minute. Add the potatoes, paprika, 1 T. course salt and chicken broth. Bring to boil over high heat, reduce to low, partially covered, stirring occasionally until the potatoes are tender when pierced and the stew has thickened, about 3 minutes.

 

Uncover the stew, increase to high and bring to a boil, stirring occasionally to incorporate the oil on the surface into the stew. If desired, crush some of the potatoes against the side of the pan to thicken. Season with course salt if necessary. Ladle into shallow soup bowls and serve at once. One can sprinkle with fresh cilantro and squeeze of fresh lime.

                                                                                                            April 2010