Spanish Patatas a la Riojana (Chorizo and Potato Stew)

Name: Spanish Patatas a la Riojana (Chorizo and Potato Stew)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 300 g Spanish chorizo sausage, cut into thick slices; 1000 g Potatoes, peeled and roughly broken into chunks; 1 medium Onion, finely chopped; 1 medium Red bell pepper, diced; 3 cloves Garlic, minced; 400 g Crushed tomatoes (canned); 2 tsp Sweet smoked paprika (pimentón de la Vera); 1 piece Bay leaf; 600 ml Chicken or vegetable broth; 2 tbsp Olive oil; null to taste Salt; null to taste Freshly ground black pepper; 2 tbsp Fresh parsley, chopped (for garnish)

Difficulty

easy

Time

Price Category

average

Calories

Medium

Patatas a la Riojana is a classic Spanish one-pot dish originating from the La Rioja region, embodying the heart and soul of Spanish cuisine. This hearty and flavorful meal is a perfect choice for cold days or whenever you crave something truly satisfying and delicious. The smoky chorizo, tender potatoes, and rich tomato sauce create a harmonious flavor profile that is guaranteed to warm your soul. Prepare this simple yet incredibly tasty dish and bring the flavors of Spain into your home!

Steps

Prep and Sauté Chorizo

In a large pot or Dutch oven, heat 2 tbsp of olive oil over medium heat. Add the sliced chorizo and cook for 3-5 minutes until crispy and it has rendered its fat. Remove the chorizo from the pot and set aside, leaving the rendered fat in the pot.

Sauté Vegetables

In the chorizo fat, sauté the finely chopped onion and diced red bell pepper for 5-7 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.

Season and Simmer

Stir in the sweet smoked paprika, then immediately add the crushed tomatoes, broth, and bay leaf. Stir to combine, then add the potato chunks. Season with salt and pepper to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender.

Finish and Serve

Once the potatoes are tender, return the cooked chorizo to the pot and simmer for another 5 minutes to allow the flavors to meld. Taste and adjust seasoning if necessary. Remove the bay leaf. Garnish with fresh, chopped parsley before serving.

	Per 100g	Per Serving 350g
Calories	180 kcal	630 kcal
Protein	8g	28g
Fat	10g	35g
Carbohydrate	15g	53g
Fiber	2g	7g
Sugar	3g	10g

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pork

stewed

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Spanish Patatas a la Riojana (Chorizo and Potato Stew)

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prep and Sauté Chorizo

Sauté Vegetables

Season and Simmer

Finish and Serve

Extra Tips

► Instead of cutting the potatoes, break them with a knife; this releases more starch, which helps thicken the sauce.

► If you like a bit of heat, add a pinch of hot smoked paprika or a dash of cayenne pepper.

► Serve with fresh, crusty bread to soak up every last drop of the delicious sauce.

Nutrition