Spicy Rioja Potatoes (Patatas a la Riojana)

Ingredients:

1-1/2 pounds small potatoes (1 to 2 inches in diameter)
1/3 cup olive oil
1 large onion, sliced
2 garlic cloves, finely chopped
2 red bell peppers, chopped
1 tablespoon paprika
1 teaspoon salt
1/2 pound chorizo, sliced
1/2 cup dry white wine
Water
Guindillas or other small mildly hot pickled chili peppers

Instructions:

Cut potatoes halfway through, then "snap" open.

Heat oil in large skillet over high heat until hot. Add potatoes; cook about 10 minutes or until golden brown, stirring occasionally.

Add onion and garlic; cook about 5 minutes or until onion is slightly brown, stirring frequently.

Stir in bell peppers, paprika and salt; cook 2 minutes, stirring occasionally.

Stir in chorizo and wine; cook about 3 minutes or until wine is slightly reduced.

Add water to cover vegetables; add pickled chili peppers. Bring to a boil. Reduce heat to low; simmer about 15 minutes or until potatoes are tender. Remove chilies.

Spoon potatoes into individual flat soup bowls. If desired, serve with salad and bread.

The Author says: "You have to cascara (crack) the potatoes cut them halfway through and snap them open. This allows the potatoes to absorb the flavor better." --Miriam Kelen

Yield: 6 servings

From: Cocina Casera Espanola - Spanish Home Cooking by Miriam Kelen