Riojana Potatoes. Quick and easy recipe.


Table of contents for this recipe

Ingredients

for 4 people

  • 1.2 kg peeled potatoes
  • 1 liter of water
  • 150 gr of fresh chorizo ​​from Rioja
  • 1 onion
  • 2 cloves garlic
  • 1 teaspoon sweet or hot paprika
  • 1 chorizo ​​pepper
  • 1 bay leaf
  • Extra virgin olive oil
  • Salt
Ingredients to prepare Riojana Potatoes. Quick and easy recipe.

Riojana Potatoes. Quick and easy recipe: presentation

Now that what you want most are spoon dishes to comfort the body and recover from the cold, remembering traditional stews may be the best idea. We are going to find few dishes as simple as this stew of potatoes with chorizo, the main recipe of Rioja cuisine and which meets all the requirements of popular cuisine: they are tasty, nutritious and very cheap and easy to eat. achieve. Go ahead and give them a try because they are so worth it.

Riojana Potatoes. Quick and easy recipe. step by step

You can watch this video on YouTube to be able to comment on it, mark I love or subscribe to my video recipe channel.

How to make Riojana potatoes. Quick and easy recipe.

1- To start, you will peel and wash the potatoes.

Riojana Potatoes.  Quick and easy recipe.

2- This step is perhaps the most important to make this recipe a success. It is very important to “break” the potatoes, not just cut them. This is how they release the starch and thicken the sauce. The way to achieve this is to start the cut with the knife and finish by hand.

Riojana Potatoes.  Quick and easy recipe.

3- Let’s go with the sofrito. Start by cutting an onion as thin as possible.

Riojana Potatoes.  Quick and easy recipe.

4- Put it in a saucepan over medium heat with a drizzle of olive oil, 2 minced garlic cloves and a pinch of salt.

Riojana Potatoes.  Quick and easy recipe.

5- When the onion becomes transparent and begins to brown, cut the soft chorizo ​​and add it so that it begins to release the juice.

Riojana Potatoes.  Quick and easy recipe.

6- Open the chorizo ​​pepper and remove the seeds, then break it with your hands into large pieces and add it to the sauce.

Riojana Potatoes.  Quick and easy recipe.

7- Add a teaspoon of sweet paprika to the pan. If you feel like it, you can mix sweet and spicy paprika or add a little smoked paprika, but always be careful not to overdo it.

Riojana Potatoes.  Quick and easy recipe.

8- When you have the sauce to your liking, add the potatoes and stir well so that they are evenly soaked.

Riojana Potatoes.  Quick and easy recipe.

9- Cover the potatoes with water (or broth, if you prefer with a more intense flavor), season everything and add a bay leaf.

Riojana Potatoes.  Quick and easy recipe.

10- Heat the potatoes with the pan covered and over high heat until they begin to boil, then lower the heat to medium and leave the pan slightly uncovered so that some of the liquid evaporates.

Riojana Potatoes.  Quick and easy recipe.

11- When the potatoes are cooked (about 25 minutes), separate three or four pieces and mash them with a fork, moisten them with a little broth and make a fine puree, then add it to the saucepan and stir gently. In this way you will have succeeded in making the sauce fat without breaking up the potatoes too much.

Riojana Potatoes.  Quick and easy recipe.

12- Although as they are tastier they are freshly prepared, let your Rioja potatoes rest for a few minutes so that the flavors settle well and the potatoes warm up. Cut a good piece of village bread and enjoy this tasty and traditional dish.

Riojana Potatoes.  Quick and easy recipe.

My tips for making this recipe:

-Don’t forget to click on the potatoes, if you don’t, the sauce will be without body and shine. “Snap” comes from the sound the potato makes when it snaps.

-Watch out for the paprika. If you’re using sweet chorizo, you can experiment with mixing different types together, but if it’s spicy chorizo, you can go overboard and make the dish overly strong.

-Although there are other Rioja potato recipes that add leeks or green peppers, the traditional recipe is the one that I have explained to you. The simpler, the better.

-Like any dish with a spoon, if you prepare your Rioja potatoes a few hours before eating them, they will be perfect, but be careful that the sauce does not become too greasy as it cools. In this case, add a little water and broth and bring to the boil over low heat to melt it a little.

-If you have leftovers, you can store La Rioja potatoes in your refrigerator, but remember that they should always be eaten the same day you prepared them.

I recommend these amazon utensils:

Leave a Comment

Your email address will not be published. Required fields are marked *