Recipe - Potato And Chorizo Stew Rioja-Style

One fourth cup Plus 2 tablespoons olive oil
1 md Onion; minced
2 Chorizo sausages; (about 5
ounces),
; removed from their
; casings and minced
5 md Baking potatoes; peeled and
cut into
; 1inch chunks
1 teaspoon Hot paprika
1 One half teaspoon Salt
6 cup Water

In a stockpot or other large pot, heat the oil over medium heat. Add the
onion and cook for about 5 minutes, until it is softened. Add the sausages
and cook, stirring for about 1 minute, or just until the meat begins to
brown.

Add the potatoes, paprika, and salt, and stir well. Add the water, increase
the heat and bring the contents to a boil. (Add a little more water, at
least enough to cover the potatoes by 1inch, if you prefer the stew more
soupy.) Reduce the heat to mediumlow, cover the pot, and simmer gently for
about 30 minutes, until the potatoes are tender. Ladle the stew into
shallow bowls and serve.

Converted by MC_Buster.

Per serving: 769 Calories (kcal); 1g Total Fat; (1% calories from fat); 20g
Protein; 175g Carbohydrate; 0mg Cholesterol; 3299mg Sodium Food Exchanges:
11 Grain(Starch); 0 Lean Meat; 1 One half Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CP0030

Converted by MM_Buster v2.0n.