Potato and chorizo stew, rioja-style

Yield: 1 servings

Measure Ingredient
¼ cup Plus 2 tablespoons olive oil
1 medium Onion; minced
2 \N Chorizo sausages; (about 5 ounces),
\N \N ; removed from their
\N \N ; casings and diced
5 mediums Baking potatoes; peeled and cut into
\N \N ; 1-inch chunks
1 teaspoon Hot paprika
1½ teaspoon Salt
6 cups Water

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

Add the potatoes, paprika, and salt, and stir well. Add the water, increase the heat and bring the contents to a boil. (Add a little more water, at least enough to cover the potatoes by 1-inch, if you prefer the stew more soupy.) Reduce the heat to medium-low, cover the pot, and simmer gently for about 30 minutes, until the potatoes are tender. Ladle the stew into shallow bowls and serve.

Converted by MC_Buster.

Per serving: 769 Calories (kcal); 1g Total Fat; (1% calories from fat); 20g Protein; 175g Carbohydrate; 0mg Cholesterol; 3299mg Sodium Food Exchanges: 11 Grain(Starch); 0 Lean Meat; 1½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CP0030 Converted by MM_Buster v2.0n.

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