Patatas a la Riojana

Name: Patatas a la Riojana
Yield: 2 servings
Cuisine: Spanish
Ingredients: 1kg potatoes, 'cracked' into chunks; 200g Spanish chorizo, sliced; 1 green pepper, chopped; 1 onion and 2 garlic cloves; 1 tbsp sweet paprika and 1 tbsp choricero pepper paste; 1 bay leaf; Olive oil

Patatas a la riojana/pah-TAH-tahs ah lah ree-oh-HAH-nah/

Also known as: Riojan Potatoes with Chorizo, Patatas con Chorizo

About this dish

A rustic stew of potatoes and chorizo in a red, paprika-rich broth with peppers.

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Ingredients

🥔1kg potatoes, 'cracked' into chunks

🌭200g Spanish chorizo, sliced

🫑1 green pepper, chopped

🧅1 onion and 2 garlic cloves

🌶️1 tbsp sweet paprika and 1 tbsp choricero pepper paste

🌿1 bay leaf

🫒Olive oil

Method

Serves 2

Fry the onion, pepper and garlic in olive oil until soft.

Add the chorizo and cook until it releases its oil.

Add the potatoes, paprika and pepper paste and stir to coat.

Cover with water, add the bay leaf and simmer for 25 minutes until the potatoes are tender and the broth thickens.

Rest for 10 minutes before serving.

✓ What Makes it Authentic

Patatas a la riojana is a traditional dish from La Rioja, where the potatoes are broken ("cracked") rather than sliced so their starch thickens the broth.

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