The Riojan potato recipe is one of the most traditional, easy, and delicious in our gastronomy. With very few ingredients and a little chip-chup, you will prepare an inexpensive dish full of flavor. You sign up?
Although I love traditional spoon dishes, I confess that until recently I had never prepared this potato stew with chorizo or potatoes a la Riojana at home. I had eaten it in a restaurant, yes, but I had not yet encouraged myself to do so. However, it is such a rich and easy recipe that lately I have become fond of it.
Although the typical thing to do to make Riojan potatoes is to use dry chorizo, soak it and remove its meat, I have replaced it with a ready-to-use preparation. It is usually sold in small jars and I find it very practical, really. I always have it at home and I add it to stews frequently.
I can tell you a little more about this simple stew, so, so that you too can enjoy all its flavor, right now I am telling you how to make Riojan potatoes.
- 1 kg of potatoes (5 or 6 units)
- 250 g of fresh Chorizo (2 or 3 units)
- 1 large onion
- 1 Italian green pepper
- 3 garlic cloves
- 1 bay leaf
- 1 generous tablespoon of Chorizo pepper meat
- 1 teaspoon of paprika (can be sweet, spicy or a mixture of both)
- extra virgin olive oil
- Water (3 or 4 glasses or so)
- Start by cutting the onion into brunoise, that is, into small cubes. Peel the garlic cloves and cut them into slices.
- Pour a drizzle of oil into a saucepan and sauté the onion and garlic gently until they begin to soften. Also add the bay leaf so that it begins to release its aroma, as well as a little salt.
- Coarsely chop the green pepper and add. Keep poaching everything over low heat.
- Meanwhile, peel the chorizos and cut them into slices. Add them to the casserole, turn up the heat a little and fry them for a minute.
- Add the paprika and the chorizo pepper meat. Stir to prevent the paprika from burning.
- Then add the potatoes previously washed, peeled, and clicked into pieces. Mix well so that the potatoes are infused with all the flavors.
- Cover with water, cover the casserole, and let everything cook over low heat for about 25 minutes or until the potatoes are tender. From time to time, stir the stew a little so that the potatoes release their starch and the broth thickens.
- Finally, correct the salt point and serve the stew very warm.
- Do you know what it is to click or fry potatoes? It is a way of cutting them that helps them release their starch during cooking. To cut the potatoes by snapping them, you must sink the knife and, in the middle of the cut, pull towards you so that the piece of potato breaks.
- While the stew is cooking, if you see that the chorizo begins to release too much fat for your taste, you can remove it from the surface of the broth with the help of a spoon.
- At the end of cooking, check that the thickness of the broth is to your liking. If it is too dense you can add a little more water. If, on the other hand, the stew has been too soupy, you can mash some potatoes and add them again; so it will thicken.
- A trick to check with the naked eye that the potatoes are done is to look at their corners. If the edges are rounded, it is very likely that they are already tender and just right.
- The stews are richer if they have rested for a few hours, so I recommend, if possible, that you prepare it in advance.
As it has potatoes among its ingredients, this dish cannot be frozen.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 655Total Fat 33gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 19gCholesterol 84mgSodium 1011mgCarbohydrates 61gFiber 7gSugar 5gProtein 31g