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Patatas a la Riojana

Serves 4 to 6 Entree meat

Patatas a la Riojana

Patatas a la Riojana is a staple of La Rioja's everyday fare, a dish so familiar that it needs no written recipe among locals. This rustic stew brings warmth to daily meals, capturing the essence of home cooking with its straightforward preparation and generous servings. It's a dish that finds its way to the table often, celebrated for its comforting simplicity rather than any special occasion.

The stew is a harmonious blend of tender potatoes and spicy chorizo, infused with the smoky depth of pimentón de la Vera and the mild heat of dried choricero peppers. The broth, enriched by onion and garlic, carries a savory warmth, while a bay leaf lends a subtle aromatic note. Each spoonful is rich with flavor, creating a satisfying meal that speaks to the heart of Spanish home cooking.

Ingredients

  • 1 kgwaxy potatoes — broken into chunks
  • 300 gcooking chorizo riojano — sliced
  • 1onion — chopped
  • 3 clovesgarlic — minced
  • 2dried choricero peppers — soaked and scraped
  • 1 tbspsweet pimentón de la Vera
  • 1bay leaf
  • 1 Llight broth
  • 5 tbspextra virgin olive oil
  • to tastefine sea salt

Method

  1. Begin by preparing the choricero peppers. Place them in a bowl and cover with warm water to rehydrate for about 15 minutes. Once softened, remove the seeds and stems, then chop the flesh finely. Set aside for later use.
  2. In a large heavy-bottomed pot or Dutch oven, heat 5 tablespoons of extra virgin olive oil over medium-high heat. Slice the 300 g of cooking chorizo riojano into thick rounds. Add the chorizo to the pot in a single layer, working in batches if necessary, to ensure each piece browns evenly. Cook until the chorizo is deeply colored and has rendered some of its fat, then remove and set aside.
  3. Peel and finely chop 1 onion and 3 cloves of garlic. Add them to the pot with the chorizo fat, along with the chopped choricero peppers. Lower the heat to medium and cook, stirring occasionally, until the onion becomes translucent and the mixture collapses into a soft, fragrant base, about 8-10 minutes. Remove the pot from the heat and stir in 1 tablespoon of sweet pimentón de la Vera, ensuring it coats the vegetables without burning.
  4. Return the pot to the heat and add 1 liter of light broth, scraping the bottom with a wooden spoon to release any browned bits. Peel and cut 1 kg of waxy potatoes into irregular chunks, about 2-3 cm each, and add them to the pot along with the browned chorizo and 1 bay leaf. Bring the mixture to a gentle simmer, ensuring the potatoes are mostly submerged in the liquid.
  5. Cover the pot partially and maintain a gentle simmer. Cook until the potatoes are tender and easily pierced with a fork, and the broth has thickened slightly, about 25-30 minutes. The chorizo should be tender and the flavors well melded.
  6. Once the potatoes are cooked, remove the pot from the heat and let it rest for a few minutes. Skim any excess fat from the surface with a spoon. Taste and adjust the seasoning with fine sea salt, if necessary.
  7. Serve the Patatas a la Riojana hot, with crusty bread on the side to soak up the rich, flavorful sauce. Enjoy this comforting dish as a hearty meal, perfect for sharing with family and friends.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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