Patatas A La Riojana

(Potato and Chorizo Stew, Rioja-Style)

 

From THE BASQUE TABLE, By Teresa Barrenechea

 

1/4 cup plus 2 TBSP olive oil

1 medium onion minced

2 chorizo sausages about 5 oz removed from their casings and diced

5 medium baking potatoes about 2 1/2 lbs, peeled and cut into 1 inch chunks

1 TBSP Spanish hot paprika

1 1/2 TSP salt

6 cups water

 

In a stockpot heat oil over medium heat, add onion and cook for about 5 minutes until it is softened. Add the sausage, and cook stirring for about 1 minute or until meat just begins to brown.

 

Add potatoes, paprika and salt, stir well. Add water, increase heat and bring contents to boil (add a little more water enough to cover the potatoes by 1 inch if you prefer your stew more soupy.)

 

Reduce heat to medium low, cover the pot and simmer gently for 30 minutes until the potatoes are tender. Ladle the stew into shallow bowls and serve.

 

NOTES FROM THE AUTHOR: The original recipe calls for "chestnut-sized" pieces of potatoes. It is important to use starchy potatoes such as russets, since potato starch is the only thickener. To ensure a thick stew, crush a few potatoes against the side of the pot and mix in well before serving.

 

When cutting potatoes for stews and soups, cut only part-way into the potaot and "crack" or break it the rest of the way. The cracked part will release the potatoe's starch into the cooking liquid, and it is the starch that will act as a natural thickener. In the Basque Country this is called an "old grandmother's trick."