Rioja Potatoes Wchorizo Recipes

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PATATAS A LA RIOJANA (POTATOES RIOJA-STYLE WITH CHORIZO)



Patatas a la Riojana (Potatoes Rioja-Style with Chorizo) image

A recipe for Patatas a la Riojana (Potatoes Rioja-Style with Chorizo). Potatoes are simmered in a pimentón (sweet paprika) stew with slices of Spanish chorizo.

Provided by Tara

Categories     Appetizer

Time 40m

Number Of Ingredients 10

2 tablespoons (30 milliliters) olive oil (plus more as needed)
1 medium onion (peeled and finely chopped)
2 cloves garlic (peeled and minced)
8 ounces (227 grams) Spanish chorizo (cut into 1/2 inch (1.25 centimeter) slices)
1 1/2 pounds (680 grams) Yukon Gold potatoes (peeled and cut into 1 inch (2.5 centimeter) chunks)
2 cups (470 milliliters) water
1 tablespoon Pimentón Dulce (Spanish sweet paprika)
1 1/2 teaspoons salt
2 bay leaves
Parsley (for garnish)

Steps:

  • In a large pan, drizzle the the olive oil over medium low heat.
  • Add the onion and cook, stirring occasionally, until softened and starting to turn golden.
  • Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
  • Add the chorizo pieces and cook until browned around the edges, about 2 minutes.
  • Gently toss in the potatoes until coated in the oil. Cook, stirring occasionally, until golden around the edges, about 10 minutes.
  • Pour in the water to cover the potatoes and stir in the pimentón, salt, and bay leaf.
  • Bring the mixture to a boil, then reduce heat to medium low and simmer for about 20 minutes, until the potatoes are tender and the water has reduced by half into a thick stew.
  • Adjust the seasonings to taste. Serve immediately, garnished with parsley if desired.

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