The recipe for Rioja-style potatoes or potatoes with chorizo is characteristic of Rioja, although it has already spread throughout other cities in Spain. Chorizo has always been a very reclaimed ingredient in winter dishes, since it provide a lot of energy and also provides a distinctive flavor without needing much else. In order for our recipe to turn out well, it will be necessary to “chascar” (a technique where a potato is cut in a way that helps it to release its starch) the potatoes during the cooking process to make the sauce better. Shall we get started?
- In a pan, add the oil with the onion (very well chopped) and sauté it for 15 minutes over medium heat.
- When a couple of minutes have passed, add the chorizo (sliced), as well as the bay leaf and the green pepper. Sauté for a few minutes to give it flavor.
- Before the onion and other ingredients begin to cook, add the paprika and then add the peeled and “chascared” potatoes (cut at about 4 centimeters). This means that they are cut with the knife but not completely, instead breaking each potato with a slight tug.
- Next, we will add the clean, chopped chorizo pepper. We remove and cover with water.
- We increase the temperature to bring it to boiling and then we return to a lower temperature so that the potatoes are done slowly. Cover, then let it breathe, and occasionally make smooth turns with the dish to mix all the ingredients.
- Let it cook for about 20 minutes, stirring occasionally and adding water if necessary.
- When the potatoes are ready, remove from the stove and let them stand for about 10 minutes so that the potatoes finish releasing the starch and the sauce is better flavored.
Are you thinking about some wines to accompany this delicious dish? Tell us in the comments!