RECETA: Potatoes Rioja-Style with Chorizo (Patatas a la Riojana)

Paul Bocuse, the godfather of nouvelle cuisine, holds a special place in modern Spanish cooking. Bocuse came to Madrid in the late 1970s to speak at a conference, and his speech inspired a whole movement to revolutionize Spanish cooking, led by Juan Mari Arzak and Pedro Subijana in the Basque country. During his trip, Bocuse famously sampled a plate of Patatas a la Riojana. His judgment: it's one of the greatest dishes created by man.

• 3 T Spanish extra-virgin olive oil


• 2 garlic cloves, peeled and chopped


• 1 small onion, peeled and finely chopped (about 1 cup)


• 7 oz chorizo sausage, cut into 1/2 inch thick slices


• 1/2 lb Idaho potatoes, peeled and cut into 1-inch cubes


• 1 tsp pimenton (Spanish sweet paprika)


• 1-1/2 tsp 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 they 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 is reduced by half, about 20 minutes. You'll end up with a wonderful, thick stew.

From Tapas. Copyright 2005 by Jose Andres. All rights reserved.