A Simple & Spicy Tapas Lunch Recipe:
Patatas a la Riojana
Saturday is here again, a busy day filled with shopping, housework and then a spot of TV with The Six Nations all afternoon! There’s a promise of “eating out” in the evening, so all that is needed is a simple, light lunch – something that can be balanced on a lap or tray whilst viewing the rugby. The sun is out and spring appears to have sprung today – I was woken up by something unfamiliar and almost alien, rays of sunshine streaming through the window…..could this REALLY be the start of spring? Whether it is or not, I feel quite perky and light-hearted, so I decide on a Mediterranean style dish for lunch, something easy to make and that is packed full of flavour……and something that I can eat with crusty fresh bread as well as some rather nice Spanish apple flavoured alioli (aioli).
I decide on a Spanish classic, Patatas a la Riojana, not as well known as it’s Tapas cousin, Patatas Bravas, but just as delicious and my favourite Spanish potato dish, as it has chorizo sausage in it, as well as onions, garlic and smoked paprika. It’s a simple recipe, and although most methods suggest peeling the potatoes, I like to leave the skins on, (as long as you are using new or small potatoes) as they add flavour and texture to the dish. I love this recipe when served with aioli, for indulgent dipping and dunking, as well as the ubiquitous crusty bread this makes a tasty meal that is packed full of spice and flavour. I served these with some Spanish Apple Alioli that I received in a Foodies Larder Hamper a few weeks ago; this apple alioli is from a cooperative on the Island of Mallorca uses a local extra virgin olive oil made from a blend of Arbequina and Picual olives. It’s deliciously sweet and fruity flavour goes wonderfully with this alioli variant made with apples. (Foodies Larder)
The potatoes were red with smoked paprika and chorizo oil, the onions and garlic had almost melted into the spiced sauce and the bay added a subtle fragrance and flavour to this rustic Spanish tapas dish. We dipped and dunked and tore at the bread, it was quite the most relaxing and sublime meal we had had recently, and whilst we ate in companionable and yet greedy silence, I saw birds swooping over the garden, beaks laden with “nest-building” grasses, straw and discarded strips of paper……maybe, JUST maybe spring was really here.
I am sure that this recipe is wonderful all year around, but if like me, you have had visions of al fresco dining, and dreams of idle sunlit days under the shade of the old oak tree in the garden, then this is just the dish for you, to jolt you in the right direction and move you along the seasonal culinary calendar. I hope you enjoy the weekend, and do pop back for more recipes and kitchen chat soon, Karen
Disclaimer: I received a Foodies Larder hamper for review; all opinions and views are my own.
Patatas a la Riojana
|Prep time||15 minutes|
|Cook time||30 minutes|
|Total time||45 minutes|
|Meal type||Appetizer, Lunch, Main Dish, Side Dish, Snack, Starter|
|Occasion||Barbecue, Casual Party|
|Website||The Foodies Larder|
- 4 potatoes (cut into small cubes, no need to peel if they are new)
- 1 onion (peeled and chopped)
- 1 chorizo sausage, cut into 1cm thick slices (skin removed first)
- 3 garlic cloves (peeled and finely chopped)
- 2 tsp smoked paprika (pimenton)
- 1 bay leaf
- 30ml olive oil
- 200ml water
- sea salt to taste
This classic Spanish potato dish is not as well known as Patatas Bravas, but is just as delicious and makes a fabulous snack, light lunch or supper dish when served with crusty bread and aioli, as well as salad. (Recipe: The Foodies Larder)
|Step 1||In a frying pan, heat the olive oil and add the onions and the garlic, cooking until golden.|
|Step 2||Add the chorizo and cook until browned, about 2 minutes. Add the potatoes to your pan, stirring to coat them in the oil released by the chorizo. Cook for 10 minutes.|
|Step 3||When the potatoes start to brown, add the paprika, the salt, bay leaf and the water, pouring in just enough to mostly cover the mixture.|
|Step 4||Bring to the boil and then reduce the heat and simmer, stirring occasionally, until the potatoes are cooked through and the water has reduced by approximately half leaving a thick stew - about 20 minutes.|
|Step 5||Remove from the heat, check the seasoning and then serve together with crusty bread and aoili.|
If you fancy winning one of THREE Foodies Larder Hampers, then enter the Lavender and Lovage Giveaway here:
Giveaway: Win one of THREE Spanish Food Hampers (RRP:£30)
You can see more recipes that use the ingredients in their hampers here:
My other Spanish Recipes:
Spicy Toasted Sandwiches for Lunch! Mexican Cheese, Chorizo and Avocado Toastie Recipe
Spanish Seafood & Chorizo Skewers and Spicy Pepper Stir-Fry Recipes with La Plancha
Lazy Summer Lunches and Food Hampers: Spanish Tapas Toast with Escalivada Recipe
Hot Spanish Soup that’s Chilled! Flamenco “100 Calorie” Gazpacho Soup Recipe
Tapas Days and Nights: Warm Curly Kale Salad with Almonds, Chorizo and Sherry Dressing
Spanish Olives ~ Olé! A Duet of Tuneful Olive Marinades with Lemons, Oranges, Herbs & Ginger
Julie's Family Kitchen says
Karen this looks delicious and is presented beautifully. I also make something similar and serve it with pan fried sea bass, which is lovely.
Thanks Julie, that sounds utterly divine, and I love sea bass too!
Nayna Kanabar (@SIMPLYF00D) says
These look delicious but of course I would omit the sausage.I love spanish style dishes.
This would make a great veggie meal sans sausage Nayna!
This looks droolworthy! I’m a big fan of smoked paprika <3
Me too Sylvia, I love it!
Beautiful Rustic recipe Karen! Photos are fab as always!
Thanks so much Manjiri!
London Unattached says
I love patatas bravas, this looks like a nice variation;)
It’s all the nicer for the addition of chorizo I think!
Heidi Roberts says
Sometimes the most simple recipes are the tastiest! I love potatoes cooked like this.
I just love potatoes Heidi! LOL! Thanks!
lizzy (Good Things) says
Wow, just look at those vibrant colours!
It’s a riot of colour isn’t it Lizzy?
Tracy Nixon says
Ahhh lovely! And to eat on such a sunny Saturday is even better!
It was a lovely lunch thanks Tracy!
Bibs @ Tasteometer says
Despite living in Spain I don’t believe I’ve ever had the pleasure of this dish!!!!!
It looks and sounds so full of flavor so I must try it soon. I don’t eat Chorizo, but I do love the flavor it imparts into dishes and not adverse to picking it out and plonking onto hubby’s plate, it makes him happy too for the extra.
Thanks Bibs! It is the poor and less well known cousin of Patatas Bravas, but I DO love it!
simply gorgeous!… I love tapas but don’t often make it so it’s great to have a lovely recipe and I have some chorizo in the fridge waiting to be used.. love all the crispy burnt bit, these would be my favourite! x
Those are my favourite bits too Dom!
Janice Pattie (@FarmersgirlCook) says
The Patatas Bravas look amazing and nice to be reminded of all those other Spanish dishes you have created – hoping a little of that sunshine finally reaches Scotland, no sign of it yet.
Hope the sun get’s to Scotland soon Janice!
Emma @ Adventures of a London Kiwi says
Oh, I adore patata bravas, so I’m looking forward to trying this recipe out, it’s another perfect brunch!
Bintu @ Recipes From A Pantry says
Withthe current run of nice weather I would love some tapas at home. Yum yum yum.
This is such an easy recipe to make too Bintu!
Sarah, Maison Cupcake says
That looks so easy to knock together and yet so authentic too. (I have a bit of a chorizo problem though – I can’t keep it in fridge long enough to cook with it!!)
I know the feeling re. chorizo in the fridge Sarah! I often cut a slice or two off and NOT for cooking either!
Tina @ The Spicy Pear says
That looks like a satisfying meal and perfect for a Saturday in front of the tele. I love chorizo in everything and its so handy to store in the fridge and throw into a dish when you don’t feel like going to the shops.
Exactly Tina, and it often makes a simple dish special too!
Dannii @ Hungry Healthy Happy says
You can’t beat tapas. A great sociable meal. Nice recipe 🙂
Thanks Dannii! Will be great for BBQ season too I think.
Looks lovely as always Karen, roll on those long summer days!
Cannot wait for summer Janie!
Oh, this has made me so hungry Karen – it’s my day to be fasting. The potatoes sound delicious and I am so intrigued by the apple alioli.
The apple alioli is lovely, sort of fruity and yet very garlicky too!
Morgan @ Peaches, Please! says
Potatoes, sausage, onions and garlic are the start to many a great meal. Yours sounds like it was fabulous.
Louisa Foti says
Gosh, that looks delicious Karen, and the perfect Saturday fodder….well any day in my book fodder! What’s not to love about a naughty tapas of potatoes cooked with chorizo and a jar of alioli and fresh bread. Heaven.
I made this on Saturday and it was delicious. I added some sliced sun dried tomatoes and a little of their oil. I also used some locally grown red potatoes. Such a taste treat. I will use less water at the end next time to keep the potatoes a little firmer.
We had this with a nice bibb lettuce/red onion salad with a balsamic dressing. Also some sourdough bread dipped in an organic butter olive oil with garlic, salt and freshly ground black pepper.
Yum Yum Yum!
Sounds absolutely DELIGHTFUL and I love the idea of adding the sun-dried tomatoes too!
Amallia @desire to eat says
wow looks so appetizing, nice color and pictures. I love tapas, I’ve been in Spain many times. I’ll try this one for my lunch. Thanks for sharing the recipe.