Entree: Spain – La Rioja – Patatas a la Riojana (Hearty potato and chorizo stew simmered with paprika and tomatoes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 1.5 lb (700 g) waxy potatoes, peeled and cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) Spanish chorizo, sliced into 1/4-inch (6 mm) rounds
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 medium onion, about 6 oz (170 g), finely chopped
- 1 red bell pepper, about 6 oz (170 g), seeded and diced
- 3 cloves garlic, minced
- 1 tbsp (15 g) sweet paprika (pimentón de la Vera preferred)
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 g) crushed tomatoes
- 3 cups (720 ml) chicken or vegetable stock
- 1 bay leaf
- 1 tsp (5 g) kosher salt, adjust to taste
- Freshly ground black pepper to taste
- 2 tbsp (6 g) chopped fresh parsley for garnish

Instructions

1. Heat the olive oil in a heavy-bottomed pot over medium heat. Add the sliced chorizo and cook 3–5 minutes until it releases oil and begins to brown. Remove half the chorizo and set aside to finish the dish.
2. To the pot with rendered chorizo fat add the chopped onion and diced red pepper. Sauté 6–8 minutes until softened, then add the minced garlic and cook 30 seconds until fragrant.
3. Stir in the sweet paprika and tomato paste, cook 1 minute to bloom the spices, then add the crushed tomatoes and stir to combine.
4. Add the potatoes, remaining chorizo, reserved browned chorizo, stock, and bay leaf. Bring to a gentle simmer, cover partially, and cook 20–30 minutes until potatoes are tender when pierced with a fork.
5. Season with salt and black pepper, discard the bay leaf, and simmer 2 more minutes to meld flavors. If desired, add a small splash of sherry vinegar to brighten the stew.
6. Serve hot, sprinkled with chopped parsley and accompanied by crusty bread.