This is the kind of dead-simple dish that is perfect after the holidays. You won't need a dozen different pots, or 30 different ingredients. Everything is cooked in one pot, and can be finished in under 30 minutes. My only worry about this recipe from Blue Kitchen was that it was going to be a little too simple. Everything is sauteed -- even the potatoes -- which is a new one for me. Then the ingredients are covered with water and simmered. How could that be good?
Of course, like every other recipe I've tried from the site, this one is deceptively complex. The wine helps adds some acidity, a little red pepper flakes add some spice. But most of the thanks goes to the Spanish chorizo and an extra sprinkling of sweet paprika. The two help dye the liquid bright red, and also infuse each bite of potato with a sweet, smoky aroma.
- Yield:2 people
- Active time: 15 minutes
- Total time:30 minutes
- ¼ cup olive oil
- 1 small onion, chopped
- 1 ½ pounds Yukon Gold potatoes, sliced into bite-sized chunks
- ½ red bell pepper, stemmed, seeded, and chopped
- 4 ounces Spanish chorizo, sliced into ¼-inch pieces
- 2 garlic cloves, minced
- 1 teaspoon sweet paprika
- ¼ teaspoon crushed red pepper flakes
- 1 bay leaf
- ½ cup dry white wine
- 2 cups water
- salt and pepper
Pour oil into a dutch oven set over medium. When oil starts to shimmer, add onion. Cook until it softens, about three minutes. Add potatoes and stir well. Cook, stirring often, until lightly browned, about seven minutes.
Add chopped red bell pepper and chorizo. Stir occasionally, and cook for three minutes. Add garlic, cook until fragrant, about 45 seconds. Then add paprika, crushed red pepper flakes, bay leaf, wine, and water. The water should almost cover potatoes.
Turn heat to high and bring to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes. Stir occasionally. Cover pot, and cook until potatoes are tender, about ten minutes.
Serve in large shallow bowls. Season to taste with salt and pepper.