Potatoes Riojan

Potatoes Riojan style : very easy traditional recipe

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Potatoes Riojan

The Rioja style potatoes recipe It is one of the most traditional, easy and rich of our gastronomy. With very few ingredients and a little chup chup you will prepare a cheap dish and full of flavor. You sign up?

Despite the fact that traditional spoon dishes I love them, I confess that until recently I had never prepared this at home potato stew with chorizo or potatoes stewed Riojan style. 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. I can’t tell you that these are the Grandma’s Riojan potatoes because none of my grandmothers prepared them, at least that I remember, but I assure you that they turn out great.

Although to make Riojan potatoes, the typical thing is to use dried chorizo ​​pepper, soak it and remove its meat, I have replaced it with a preparation that comes ready to use. It is usually marketed in small bottles and I find it very practical, really. I always have it at home and I add it to stews frequently.

I can tell you little more about this simple stew, so, so that you can also enjoy all its flavor, I will tell you right now how to make potatoes with chorizo or Rioja style.

NOTE: If the taste of the chorizo ​​does not convince you or it seems too heavy, on the blog I have other stew recipes What do you like more, how are you? stewed potatoes with codnail potatoes with chocolate or a salmon marmitako. Everyone is very rich.

Potatoes Riojan style: ingredients for 4 servings

  • 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, hot or a mixture of both)
  • extra virgin olive oil
  • Salt
  • water (3 or 4 glasses more or less)

How to make Riojan potatoes

  1. start with cut the onion in small cubes. Peel the garlic cloves and chop them in sheets.
  2. Pour a splash of oil in a saucepan and fry 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 bit of salt.
  3. Cut the green pepper into thick pieces and add it. Keep poaching everything over low heat.
  4. While, peel the sausages and cut them sliced. add them to the casserole, raise the heat a little and fry them for a minute.
  5. Add the paprika and the chorizo ​​pepper meat. Stir to prevent the paprika from burning.
  6. Next add the potatoes previously washed, peeled and cracked into pieces. Mix well so that the potatoes are impregnated with all the flavors.
  7. cover with water, cover the pan and let everything cook over low heat for about 30 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.
  8. Finally correct the salt point and serve your Riojan potatoes with chorizo very warm.
  9. Poach the garlic, onion, pepper and bay leaf.
  10. Add the chorizo ​​and fry. Also add the paprika and the chorizo ​​pepper.
  11. Add the potatoes and give them a few turns so that they are impregnated with all the flavo
  12. Add water and let cook.
  13. Cook until the potatoes are soft. Correct the salt point.
  14. Serve the potatoes with chorizo ​​very hot.

Tips for making Riojan potatoes

  • You know what is cracking or crushing the potatoes? It is a way to cut them favors them to release their starch during cooking. To cut the potatoes by snapping them, you must plunge the knife and, in the middle of the cut, pull towards you so that the piece of potato breaks.
  • While the stew is being made, if you see that the chorizo ​​is beginning to lose 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 thick you can add a little more water. If, on the other hand, the stew is 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 have a rounded appearance They are already tender and at their point.
  • The stews are richer if they have rested a few hours so I recommend, if possible, that you prepare it in advance.
  • By including potato among its ingredients, this dish cannot be frozen.

 

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