Rioja-Style Potatoes with Chorizo and Peas

Name: 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

Main Courses
Beef
Weeknight
Stews

Appears in Cook's Country October/November 2020

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

SERVES 4

TIME 45 minutes

Rioja-Style Potatoes with Chorizo and Peas

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