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Patatas a la Riojana in a blue bowl with parsley

Patatas a la Riojana

5 from 1 review

  • Author: Margaretha @myconvenientkitchen
  • Total Time: 40 minutes
  • Yield: 4 1x


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. 


Units Scale
  1. 4 tablespoons olive oil
  2. 1 large onion, finely chopped
  3. 4 cloves garlic, minced
  4. 2 red bell peppers, diced
  5. 2 chorizo sausages, sliced
  6. 1 teaspoon smoked paprika
  7. 1/2 teaspoon hot paprika (optional, for extra spice)
  8. 1 bay leaf
  9. 900g potatoes, peeled and cut into chunks
  10. 1 can (400g) diced tomatoes
  11. 1 cup (240ml) Rioja red wine
  12. 2 cups (480ml) chicken or vegetable broth
  13. Salt and pepper to taste
  14. Fresh parsley, chopped (for garnish)


  1. 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.
  2. 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.
  3. Sprinkle the smoked paprika and hot paprika (if using) over the ingredients in the pot. Stir well to coat everything evenly.
  4. Add the bay leaf, potato chunks, diced tomatoes (with their juices), and Rioja red wine to the pot. 
  5. Next, add just enough chicken or vegetable broth to cover the potatoes. Season with salt and pepper to taste. Give everything a good stir.
  6. 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.
  7. 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.
  8. Remove the bay leaf from the pot and top with some freshly chopped parsley.
  9. Serve the Patatas a la Riojana with crusty bread. 
  • Prep Time: 10
  • Cook Time: 30