Indulge in the flavours of Spain with this Patatas a la Riojana, packed with robust chorizo, tender potatoes, and aromatic spices, it’s a hearty and satisfying dish that captures the essence of Spanish cuisine. Get ready to savour the taste of Spain in every spoonful. Buen provecho!
INGREDIENTS FOR PATATAS A LA RIOJANA
- Olive oil
- Large onion
- Garlic
- Red bell peppers
- Chorizo sausages
- Smoked paprika
- Hot paprika (optional, for extra spice)
- Bay leaf
- Potatoes
- Diced tomatoes
- Rioja red wine
- Chicken or vegetable broth
- Salt and pepper to taste
- Fresh parsley (for garnish)
Tips for this Patatas a la Riojana recipe:
- Opt for Spanish-style chorizo, which is cured and firm, as opposed to fresh Mexican chorizo. The cured chorizo adds a rich depth to the dish.
- If you prefer a milder version, you can omit the hot paprika altogether. For those who enjoy an extra kick, feel free to increase the amount of hot paprika or even add a pinch of cayenne pepper.
- While Rioja wine is traditionally used in this recipe, you can also experiment with other Spanish red wines. Look for a Rioja Reserva or Rioja Gran Reserva for a deeper and more complex flavour profile.
- To ensure a perfect texture, choose starchy potatoes such as Russets or Yukon Golds. These potatoes break down slightly during cooking, contributing to a creamier consistency.
- If you prefer a thicker stew, gently mash some of the cooked potatoes against the side of the pot. This will release their starch and naturally thicken the sauce.
- Like many stews, Patatas a la Riojana tastes even better the next day as the flavours meld together. Consider making a larger batch and enjoy the leftovers for a quick and satisfying meal.
- When it comes to finding a substitute for Rioja wine, you can consider a few options depending on your preference and availability.
Here are some alternatives for Rioja wine:
- Choose a medium-bodied red wine with fruity and earthy notes, such as a Merlot or Cabernet Sauvignon. These wines can provide a similar depth and richness to your dish.
- As Rioja wine is made primarily from the Tempranillo grape, using a straight Tempranillo wine can provide a comparable flavor profile. Look for bottles labeled as Tempranillo or Rioja-style wines.
- Another grape commonly used in Spanish wines, Garnacha can offer a similar flavor profile to Rioja wine. It tends to have fruity and spicy characteristics that can enhance your recipe.
- If you prefer a non-alcoholic substitute, you can replace Rioja wine with red wine vinegar. Keep in mind that vinegar is more acidic than wine, so use a smaller quantity and adjust other flavors accordingly.
- Remember, the flavor might vary slightly depending on the substitute you choose, but these options should help maintain the essence and character of your Patatas a la Riojana recipe.
Patatas a la Riojana
- Total Time: 40 minutes
- Yield: 4 1x
Description
I love how the aromas fill my house when I make the Patatas a la Riojana. Packed with robust chorizo, tender potatoes, and aromatic spices, it creates an irresistible scent that instantly transports me to the streets of Spain.Â
Ingredients
Units
Scale
- 4 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 red bell peppers, diced
- 2 chorizo sausages, sliced
- 1 teaspoon smoked paprika
- 1/2 teaspoon hot paprika (optional, for extra spice)
- 1 bay leaf
- 900g potatoes, peeled and cut into chunks
- 1 can (400g) diced tomatoes
- 1 cup (240ml) Rioja red wine
- 2 cups (480ml) chicken or vegetable broth
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and minced garlic, and sautĂŠ until the onions become translucent and fragrant.
- Add the diced red bell peppers and chorizo sausage slices to the pot. Cook for about 5 minutes, stirring occasionally, until the chorizo starts to release its oils and the peppers soften.
- Sprinkle the smoked paprika and hot paprika (if using) over the ingredients in the pot. Stir well to coat everything evenly.
- Add the bay leaf, potato chunks, diced tomatoes (with their juices), and Rioja red wine to the pot.Â
- Next, add just enough chicken or vegetable broth to cover the potatoes. Season with salt and pepper to taste. Give everything a good stir.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 30-40 minutes, or until the potatoes are tender and cooked through. Stir occasionally to prevent sticking.
- Once the potatoes are cooked, taste the stew and adjust the seasoning if needed. If you prefer a thicker consistency, you can use a potato masher or the back of a spoon to mash some of the potatoes against the side of the pot, creating a thicker base for the stew.
- Remove the bay leaf from the pot and top with some freshly chopped parsley.
- Serve the Patatas a la Riojana with crusty bread.Â
- Prep Time: 10
- Cook Time: 30
If you ever happen to find yourself in Spain, you absolutely got to make a detour to the stunning Rioja wine region. Trust me, it’s a sensory paradise you don’t want to miss! Take a sneak peak https://www.winetourism.com/wine-region/rioja/
Cheers to unforgettable adventures in the land of Rioja!”
I made this it was delicious.
Glad you enjoyed it