Potatoes Rioja-Style With Chorizo

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
318
FAT
47%
CHOL
13%
SOD
34%

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Ingredients for 4 servings

3 tablespoons Spanish extra-virgin olive oil

2 cloves garlic, chopped

1 small onion, finely chopped (about 1 cup)

7 ounces Spanish chorizo, cut crosswise into 1/2-inch slices

1 1/2 pounds Idaho potatoes, peeled and cut into 1-inch cubes

1 teaspoon pimenton (Spanish sweet paprika), plus more to taste

Coarse salt

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