Patatas a la Riojana
Print recipe
| Serves | 4 |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Total time | 45 minutes |
| Meal type | Appetizer, Lunch, Main Dish, Side Dish, Snack, Starter |
| Misc | Serve Hot |
| Occasion | Barbecue, Casual Party |
| Region | Spanish |
| Website | The Foodies Larder |
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.
Ingredients
- 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
Note
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)
Directions
| 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. |
