Rioja Potatoes

Servings: 4

Ingredients:

4 1/2 lb potatoes

1 onion

2 small hot red peppers

11 oz chorizo

1 tbsp olive oil

2 1/2 tbsp pimentón

Preparation:

Roughly cut the potatoes into pieces. Place in a pan of water to cover with the finely sliced onion, the peppers, sliced chorizo and salt. When the potatoes are cooked, add a dressing made by frying paprika in olive oil. Season.

By Mery Huergo from the Mayor de Megueloa restaurant in Laguardia
Recipe courtesy of Spain GourmeTour magazine.

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