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Patatas a la Riojana Recipe

Spanish · Main course · 55 min total

A hearty Spanish stew from La Rioja, featuring potatoes, chorizo, and pimentón in a rich, savory broth. Perfect for a comforting meal.

Ingredients

• 4 large potatoes (about 2 lbs), peeled and cut into 1-inch chunks
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 200g (7 oz) Spanish chorizo, sliced into rounds
• 1 teaspoon sweet pimentón (smoked paprika)
• 1/2 teaspoon hot pimentón (optional)
• 1 bay leaf
• 4 cups chicken or vegetable broth
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chorizo slices and cook until they release their oil and are lightly browned, about 3-4 minutes. Remove chorizo with a slotted spoon and set aside.
2. In the same pot, add the onion, garlic, and green bell pepper. Sauté until softened, about 5 minutes.
3. Add the sweet and hot pimentón, stirring quickly for 30 seconds until fragrant. Be careful not to burn.
4. Return the chorizo to the pot. Add the potato chunks, bay leaf, and broth. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 25-30 minutes, or until potatoes are tender but not falling apart.
6. Season with salt and pepper to taste. Discard bay leaf. Serve hot, garnished with fresh parsley if desired.

Tips

• For a thicker stew, mash a few potato chunks against the side of the pot before serving.
• This dish tastes even better the next day; store in the refrigerator for up to 3 days.
• Serve with crusty bread to soak up the flavorful broth.

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