Potatoes Rioja-Style with Chorizo

Potatoes Rioja-Style with Chorizo

Daniel Clarke
Harvard University Dining Services
Boston, MA

Yield: 50 servings



  1. Warm the olive oil over low heat on a large rondeau. Add the garlic and cook until lightly browned.
  2. Add the onions and cook, stir occasionally, until they are soft and tender. Caramelize onions, add the chorizo and continue until it too is browned.
  3. Place the potatoes in the pan and stir to coat them in the oil.
  4. Add the pimento and salt pour in water to cover and bring to boil.
  5. Repeat until potatoes are cook through. The finished product will be a thick stew.