Heat the EVOO in a deep pot over medium-high heat. Add the chorizo and let brown for 2-3 minutes. Add the potatoes, onions, garlic and bay leaves. |
Ingredients | Serves 8-10. 1 sweet onion. 2 tbsp vegetable oil. 3 carrots, sliced into rounds. 2 celery stalked, sliced. 3 cloves garlic, sliced or minced. |
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