Patatas a la Riojana

Patatas a la Riojana

Recipes with Chorizo

A hearty potato and chorizo stew from La Rioja. Chunks of potato simmer with sliced chorizo, onion, and pimentón until the broth turns rust-red from the paprika fat. A cold-weather staple in northern Spain, eaten as a first course or a full meal with bread.

Prep Time

10 min

Cook Time

35 min

Servings

4

Difficulty

Easy

Ingredients

  • 1 kg waxy potatoes
  • 200g semi-cured chorizo
  • 1 large onion, diced
  • 2 garlic cloves, sliced
  • 1 tsp sweet pimentón de la Vera
  • 1 dried choricero pepper (or 1 tsp choricero paste)
  • 750ml water or chicken stock
  • 3 tbsp olive oil
  • 1 bay leaf
  • Salt

Steps

1

Break the potatoes by cutting partway through and snapping them apart. This rough surface releases starch and thickens the broth. Do not cut them into clean pieces.

2

Heat olive oil in a wide, heavy pot. Cook the onion over medium heat for 8 minutes until soft. Add garlic, cook 1 minute more.

3

Slice the chorizo into 1cm rounds and add to the pot. Cook 2-3 minutes until the fat starts to render and stain the oil red.

4

Add pimentón and the choricero pepper, stir for 30 seconds. Add potatoes, bay leaf, and enough water to just cover. Season with salt.

5

Bring to a boil, reduce to a gentle simmer, cover, and cook 25-30 minutes until potatoes are tender and the broth has thickened. The stew should be saucy, not soupy. Rest 10 minutes before serving.

Tips

The Riojan trick is to break the potatoes, never cut them. The jagged edges release starch that makes the sauce creamy without any added thickener. Use semi-cured chorizo, firm enough to slice but soft enough to release its flavor.