I learned this potato recipe in a small town in La Rioja, Lumbreras, in the heart of Cameros. It is one of the most traditional dishes of Spanish gastronomy, as well as simple and tasty. It is ideal to combat low temperatures during the cold months, as it is served very hot and offers a variety of textures and flavors. Stay at RecetasGratis.net and learn how to cook these La Rioja potatoes the easy way.
3 diners 45m Main course Low difficulty Additional features: Cheap cost, Stew, Spanish recipes Ingredients:
- 400 grams of potatoes
- 200 grams of red chorizo (Extremaduran)
- 1 unit of onion (not very large)
- 4 garlic cloves
- 3 bay leaves
- 2 units of red peppers (choriceros)
- 1 tablespoon of Paprika
Steps to follow to make this recipe: 1
Peel and chop the potatoes irregularly. To make the authentic recipe, we must make a cut in the potato and break, thus obtaining the broken potatoes irregularly.
Chop the onion and garlic in small pieces. Then, we take a deep frying pan and put oil to heat to fry these ingredients. When it is hot, add the onion and garlic and cook until soft (caramelized).
Add the bay leaf, paprika, chorizo and potatoes and leave saute for 3 minutes. Then we add the peppers previously cut into pieces and crushed in the mortar with a teaspoon of salt.
We continue to braise a few more minutes. Finally, pour water until all the ingredients are covered, or a little more if necessary. Let it cook for 5 minutes on high heat, then lower to slow and keep it until the potatoes are cooked (about 10 minutes more approximately).
When they are, we serve the potatoes Riojana's style hot. And second, we can prepare a sirloin in the oven or in sauce.
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