Patatas a la Riojana (Potatoes Rioja-Style with Chorizo)
A recipe for Patatas a la Riojana (Potatoes Rioja-Style with Chorizo). Potatoes are simmered in a pimentón (sweet paprika) stew with slices of Spanish chorizo.
Servings 4 servings
Ingredients
- 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
Instructions
- 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.