Patatas a la Riojana - Chorizo and Potato Stew
Patatas a la Riojana is Rioja’s most emblematic dish! Chorizo and red peppers infuse the potatoes with rich and tasty flavours which provide the perfect balance to Baron de Ley Reserva’s round tannins and freshness characteristic of Tempranillo grapes. A true celebration of everything Rioja!
INGREDIENTS
1kg potatoes, broken into 3cm chunks
250g fresh hot chorizo, 2 cm slices
2 small onion, thinly sliced
3 dried “choricero” peppers, soaked
4 dientes de ajo, thinly sliced
1 tbsp sweet smoked paprika
2 bay leaves
1 litre of chicken stock
50ml extra virgin olive oil
Salt
Black pepper
On a wide pot over medium heat pour the oil and add the garlic, onion and bay leaves. Fry for about 10 minutes. Add the chorizo slices and fry for a further 5 minutes so it renders down some fat and until the onion and garlic caramelised.
Add the dry “choricero peppers” the sweet smoked paprika and the clipped potatoes. Give them a good stir, season with salt and pepper and pour in the chicken stock.
Bring to the boil and let it simmer for about 25 minutes until the potatoes are slightly overcooked and the corners are starting to break which will help to thicken up the stew. Salud!
