Potatoes Rioja-Style with Chorizo
Harvard University Dining Services
20 tablespoons Spanish extra-virgin olive oil
40 garlic cloves
20 small onions, peeled and finely chopped (about 20 cups)
9 pounds chorizo sausages, cut into 1/2 inch slices
10 pounds Idaho® potatoes, peeled and cut into 1 inch cubes
10 tablespoons pimento
10 tablespoons salt
Warm the olive oil over low heat on a large rondeau. Add the garlic and cook until lightly browned.
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.
Place the potatoes in the pan and stir to coat them in the oil.
Add the pimento and salt pour in water to cover and bring to boil.
Repeat until potatoes are cook through. The finished product will be a thick stew.