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.
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 sauté 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.
- 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.
- Prep Time: 10
- Cook Time: 30
