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Potatoes Riojana’s style

3 min read

Potatoes Riojana's style

The chorizo it is a built-in typical of Spain that emerged within the seventeenth century, when the paprika arrived in our nation from America. It’s this spice that provides it its attribute reddish colour and the (roughly) spicy taste. It consists of items of very minced and marinated meat, normally pork, which is stuffed into the intestine and cured within the air or smoked.

Potatoes Riojana's style

There are several types of chorizo, not solely due to its form, but additionally due to its curing. The cured sausages reminiscent of horseshoe or candle, are able to eat; whereas the recent sausages they are perfect for cooking. That’s exactly the one I used to organize this recipe for potatoes a la riojana, a Potato stew with chorizo splendid to heat up on chilly days.

Potatoes Riojana's style

Potatoes Riojana's style

Do you dare to do this recipe for potatoes a la riojana?

La Riojan potatoes recipe

Components for Four individuals):

1 kg of potatoes

3-Four recent sausages

1 giant onion

2 cloves of garlic

2 teaspoons paprika (candy or scorching, to style)

1-2 teaspoons of chorizo ​​pepper pulp

2 bay leaves

Gentle broth (rooster or vegetable)


Additional virgin olive oil

The way to put together potatoes a la riojana step-by-step

Put a splash of oil within the saucepan and, whereas it’s heating over medium warmth, peel and minimize the onion and peel and mince the garlic. Put to poach over low warmth, coated, with a pinch of salt. In the meantime, take away the pores and skin from the chorizo ​​and minimize into 1 cm slices. Reservation.

Peel and wash the potatoes and minimize into items. It can be crucial that the minimize is NOT clear, however that you simply ‘click on’ the potato, that you simply break it in order that it releases the starch within the broth and locks it. To do that, minimize just a little with the knife and switch your wrist to interrupt the remaining. When you could have the potatoes prepared, reserve. Keep watch over and stir the garlic and onion every so often so it would not burn. It can be crucial that it is rather tender, with out roasting. Then add the paprika and the chorizo ​​and stir nicely.

Potatoes a la Riojana: potatoes and sofrito

Add the potatoes, the chorizo ​​pepper pulp and the bay leaf. Stir nicely till the whole lot is sautéed, cowl with comfortable broth and canopy. Let simmer for about 20 minutes. When the potatoes are virtually prepared, take away the lid and lift the warmth a short while you progress the saucepan, greedy the handles in order that the broth thickens. Style and rectify the salt level.

Potatoes a la riojana: the cooking

Serve scorching with good bread.

Suggestions and tips for cooking the right Riojan potatoes

→ If you do not need the stew to be pungent in any respect, select chorizo ​​and candy paprika and watch out with the chorizo ​​pepper, typically it may be robust.

→ For those who like spicy, select a strong chorizo ​​and add half candy and half spicy paprika.

→ If you do not have broth, you’ll be able to add water, though the stew could have much less taste.

→ The potatoes needs to be very, very tender, that they virtually collapse.

→ Potato stews don’t preserve notably nicely, though if they’re utterly coated in broth they will final a few days within the fridge and they are going to be scrumptious.

With this recipe for potatoes a la riojana I take part within the #CookingChorizo ​​initiative Spanish Chorizo ​​Consortium, the principle affiliation of chorizo ​​producers and exporters in Spain, which desires to unfold the gastronomic potential of genuine Spanish chorizo ​​and uncover new methods to take pleasure in #SpanishChorizo.

Rebeca’s kitchen

Journalist, blogger and mother 2.0, I share recipes, ideas and tips so that you simply like your dishes and have enjoyable cooking. Do you comply with me?

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