Rioja Potatoes Wchorizo Recipes

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

Time 40m

Number Of Ingredients 10

Ingredients

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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