Rioja-Style Potatoes with Chorizo and Peas

Name: Rioja-Style Potatoes with Chorizo and Peas
Total time: 45 min
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

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This vibrant dish proves that potatoes and sausage are anything but boring.

Keywords

Main Courses
Beef
Weeknight
Stews

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Cooking tools:

Dutch oven
Stove
Wooden spoon
Chef's knife
Cutting board

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