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Spicy Rioja Potatoes

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By Miriam Kelen

Posted July 23rd, 2007

This article is reprinted with permission from Spanish Home Cooking/Cocina Casera Espanola, by Miriam Kelen, (2002, Cocina Casera)

Spanish Home Cooking/Cocina Casera Espanola

Servings:	6
Author Notes:	You have to chascar (crack) the potatoes; cut them halfway through and snap them open. This allows the potatoes to absorb the flavor better.
Ingredients:	1-1/2 pounds small potatoes (1 to 2 inches in diameter) 1/3 cup olive oil 1 large onion, sliced 2 garlic cloves, finely chopped 2 red bell peppers, chopped 1 tablespoon paprika 1 teaspoon salt 1/2 pound chorizo, sliced 1/2 cup dry white wine water guindillas or other small mildly hot pickled chile peppers
Instructions:	Cut potatoes halfway through, then "snap" open. Heat oil in large skillet over high heat until hot. Add potatoes; cook about 10 minutes or until golden brown, stirring occasionally. Add onion and garlic; cook about 5 minutes or until onion is slightly brown, stirring frequently. Stir in bell peppers, paprika and salt; cook 2 minutes, stirring occasionally. Stir in chorizo and wine; cook about 3 minutes or until wine is slightly reduced. Add water to cover vegetables; add pickled chile peppers. Bring to a boil. Reduce heat to low; simmer about 15 minutes or until potatoes are tender. Remove chiles. Spoon potatoes into individual flat soup bowls. If desired, serve with salad and bread.