A recipe for Patatas a la Riojana (Potatoes Rioja-Style with Chorizo). Potatoes are simmered in a pimentón (paprika) stew with slices of Spanish chorizo.
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I first came across the idea for these Patatas a la Riojana in the cookbook, Tapas: A Taste of Spain in America, by José Andrés. It is definitely perfect for serving with an assortment of tapas or anytime you want a hearty, warming meal.
As the name suggests, this dish originated in La Rioja, an autonomous community in Northern Spain. Pieces of potatoes, Spanish chorizo, and onions are simmered in a pimentón-spiced stew until tender.
It all comes together easily with only a handful of ingredients and one pot. The Spanish chorizo with the pimentón add depth of flavor and smoky quality.
Have some fresh, crusty bread on hand to sop up the remaining liquid leftover in the serving dish.
A Few Tips
Add enough water to just cover the potatoes. For more flavor, swap the water for chicken or meat broth. The amount of salt may need to be adjusted.
I used Pimentón Dulce (sweet paprika) and a more mild chorizo, but you can try the more spicy varieties for more heat.
It was not included in the cookbook, but dried Choricero peppers (soak about 2 in hot water to use) are a common addition.
Spanish Chorizo is a type of smoked or cured sausage seasoned with paprika. Based on the type of seasoning, it can be spicy or sweet. It is available in the specialty or deli section of many larger grocery stores and markets with Spanish ingredients.
Do not substitute with Mexican Chorizo, a completely different product. I used mild Spanish Chorizo for this dish, but the spicy version would be great for those who want a little kick.
Pimentón is a Spanish paprika made from ground chile peppers. The flavor varies based on the type of pepper used. It can be Dulce (sweet), Agridulce (mild) or even Picante (hot). It is available in the spice or international food section of many larger grocery stores or on Amazon: Sweet Spanish Smoked Paprika and Chiquilin Smoked Paprika Tin.
Looking for more Spanish recipes?
- Coca de Cebolla y Sobrasada (Onion and Sobrasada Flatbread)
- Magdalenas (Spanish Muffins)
- Croquetas de Chorizo (Spanish Chorizo Croquettes)
Patatas a la Riojana (Potatoes Rioja-Style with Chorizo) Recipe
Adapted from Tapas: A Taste of Spain in America
Patatas a la Riojana (Potatoes Rioja-Style with Chorizo)
- 2 tablespoons (30 milliliters) olive oil plus more as needed
- 1 medium onion peeled and finely chopped
- 2 cloves garlic peeled and minced
- 8 ounces (227 grams) Spanish chorizo cut into 1/2 inch (1.25 centimeter) slices
- 1 1/2 pounds (680 grams) Yukon Gold potatoes peeled and cut into 1 inch (2.5 centimeter) chunks
- 2 cups (470 milliliters) water
- 1 tablespoon Pimentón Dulce Spanish sweet paprika
- 1 1/2 teaspoons salt
- 2 bay leaves
- Parsley for garnish
- In a large pan, drizzle the the olive oil over medium low heat.
- Add the onion and cook, stirring occasionally, until softened and starting to turn golden.
- Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
- Add the chorizo pieces and cook until browned around the edges, about 2 minutes.
- Gently toss in the potatoes until coated in the oil. Cook, stirring occasionally, until golden around the edges, about 10 minutes.
- Pour in the water to cover the potatoes and stir in the pimentón, salt, and bay leaf.
- Bring the mixture to a boil, then reduce heat to medium low and simmer for about 20 minutes, until the potatoes are tender and the water has reduced by half into a thick stew.
- Adjust the seasonings to taste. Serve immediately, garnished with parsley if desired.