Potatoes Stewed with Paprika and Chorizo | Saveur

Name: Potatoes Stewed with Paprika and Chorizo | Saveur
Ingredients: 5 medium russet potatoes, peeled; 5 Tbsp. extra-virgin olive oil; 1 ⁄ 2 lb. lamb riblets, separated; 6 oz. pork shoulder, cut into 2" chunks; Salt; 1 medium white onion, peeled and finely diced; 1 ⁄ 2 green bell pepper, stemmed, cored, seeded, and diced; 8-10 oz. Spanish chorizo, sliced into 1/2"-thick pieces; 3 Tbsp. sweet Spanish paprika; 1 bay leaf; 1 dried guindilla or other dried red hot chile3 cloves garlic, peeled and chopped; Leaves from 6 sprigs parsley, chopped

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In making this dish, cooks in Rioja traditionally crack the potatoes apart with their hands instead of cutting them, a process said to release just enough starch to thicken the sauce.

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Ingredients

5 medium russet potatoes, peeled
5 Tbsp. extra-virgin olive oil
1⁄2 lb. lamb riblets, separated
6 oz. pork shoulder, cut into 2" chunks
Salt
1 medium white onion, peeled and finely diced
1⁄2 green bell pepper, stemmed, cored, seeded, and diced
8-10 oz. Spanish chorizo, sliced into 1/2"-thick pieces
3 Tbsp. sweet Spanish paprika
1 bay leaf
1 dried guindilla or other dried red hot chile3 cloves garlic, peeled and chopped
Leaves from 6 sprigs parsley, chopped