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PATATAS A LA RIOJANA

A beloved classic from La Rioja, perfect to warm you up on a cold day. Patatas a la Riojana is a humble and traditional dish made from simple ingredients of the region: potatoes, chorizo, and choricero pepper paste.
READY IN

45 mins

COOKING TIME

35 mins

PREP TIME

10 mins

SERVES

Serves 4

ingredients

  • 1 large onion
  • 3 garlic cloves
  • 1 green pepper
  • 1 red pepper
  • 350g hot cooking chorizo
IN STOCK
  • 6 medium-sized potatoes (Yukon gold, Maris piper or red potatoes)
  • 3 tbsp extra virgin olive oil
IN STOCK
  • 1 bay leaf
  • 1 tsp sweet smoked Spanish paprika
IN STOCK
  • 1/2 tsp hot smoked Spanish paprika
IN STOCK
  • 1 tsp of Ñora pepper paste
IN STOCK
  • Pinch sea salt and ground black pepper

Method:

  1. Peel and finely dice the onion. Peel and chop the garlic. Deseed the peppers and cut into 1 cm slices. Slice the chorizo into 3 cm lengths. Peel the potatoes and cut into 3 cm pieces.
  2. Heat a saucepan on a medium heat and add a generous 2 tbsp of extra virgin olive oil. Add the onion, garlic and peppers, mix with the olive oil, and cook for 5 mins, stirring occasionally.
  3. Once the onion is translucent add in the chorizo and cook for another 2 minutes.
  4. Add the potatoes, bay leaf, sweet and hot smoked Spanish paprikas and the pepper paste and season well and gently mix. Cover with water and bring to a simmer. Reduce the heat, cover with a lid and cook gently for 20 to 25 minutes, until the potatoes are tender.
  5. Mash a couple of potatoes with a fork and stir through the sauce to thicken. 

ingredients

  • 1 large onion
  • 3 garlic cloves
  • 1 green pepper
  • 1 red pepper
  • 350g hot cooking chorizo
IN STOCK
  • 6 medium-sized potatoes (Yukon gold, Maris piper or red potatoes)
  • 3 tbsp extra virgin olive oil
IN STOCK
  • 1 bay leaf
  • 1 tsp sweet smoked Spanish paprika
IN STOCK
  • 1/2 tsp hot smoked Spanish paprika
IN STOCK
  • 1 tsp of Ñora pepper paste
IN STOCK
  • Pinch sea salt and ground black pepper

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