(Tapas first course)
3 tablespoons Spanish extra virgin olive oil
2 garlic cloves, peeled and chopped
1 small onion, peeled and finely chopped (about 1 cup)
7 ounces chorizo sausage, cut into 1/2-inch thick slices
1/2 pound Idaho potatoes, peeled and cut into 1-inch cubes
1 teaspoon pimenton (Spanish sweet paprika)
1 1/2 teaspoon salt
Warm the olive oil over low heat in a large shallow pan. Add the garlic and cook until lightly browned, about 1 minute.
Add the onions and cook, stirring occasionally, until they are soft and tender and have turned a light brown color, at least 20 minutes. You want the onions to caramelize. If the start to get too dark, add 1/2 tablespoon of water to keep them from burning.
When the onions are caramelized, add the chorizo and continue frying until it too is browned, about 2 minutes. Place the potatoes in the pan and stir to coat them in the oil. Cook for 10 minutes.
Add the pimenton and the salt, pour in water to cover, and bring to a boil. Once it reaches a boil, reduce the heat to low and simmer until the potatoes are cooked through and the water has reduced by half, about 20 minutes. You'll end up with a wonderful, thick stew.
From Jose Andres (Made in Spain)
