Rioja Style Potatoes with Chorizo and Peas
Ingredients
- 2 tablespoons extra-virgin olive oil , plus extra for drizzling
- 1 leek , white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
- 1 red bell pepper , stemmed, seeded, and cut into ½-inch pieces
- 1/4 teaspoon table salt
- 8 ounces Spanish-style chorizo sausage , halved lengthwise and sliced ½ inch thick
- 4 garlic cloves , minced
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes , plus extra for seasoning
- 1 1/2 pounds Yukon Gold potatoes , peeled and cut into ¾-inch pieces
- 1 cup dry white wine
- 2 cups chicken broth
- 1 1/4 cups frozen peas , thawed
Instructions
Rioja-Style Potatoes with Chorizo and Peas serves 4 original recipe by America's Test Kitchen.
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