Patatas a la Riojana with Chorizo

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 8 ounces (225g) chorizo, sliced 8 ounces (225g) chorizo, sliced
• 4 medium potatoes, peeled and cut into chunks 4 medium potatoes, peeled and cut into chunks
• 1 can (14 ounces/400g) diced tomatoes 1 can (14 ounces/400g) diced tomatoes
• 1/4 cup (60ml) red wine 1/4 cup (60ml) red wine
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 26g, 8g
• Carbohydrates (total, sugars): 34g, 6g
• Protein: 14g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper. Sauté until the vegetables are soft and fragrant.
2. 2.
   Add the chorizo slices to the pot and cook until they release their oils and become slightly crispy.
3. 3.
   Add the potatoes, diced tomatoes, red wine, smoked paprika, dried thyme, salt, and pepper to the pot. Stir well to combine.
4. 4.
   Cover the pot and simmer for about 25-30 minutes, or until the potatoes are tender and cooked through.
5. 5.
   Taste and adjust the seasoning if needed.
6. 6.
   Serve the Patatas a la Riojana hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chorizo — Look for a good quality Spanish chorizo, preferably cured or semi-cured, as it will add the authentic smoky flavor to the dish.
• Smoked paprika — Opt for Spanish smoked paprika (pimentón) to enhance the smoky undertones of the dish.

Tips & Tricks

• For a spicier version, use spicy chorizo or add a pinch of cayenne pepper.
• Serve with crusty bread to soak up the flavorful sauce.
• This dish tastes even better the next day, so consider making it in advance and reheating it for a quick and delicious meal.

Serving advice

Serve the Patatas a la Riojana as a main course, accompanied by a fresh green salad and crusty bread.

Presentation advice

Garnish the dish with a sprinkle of fresh parsley to add a pop of color. Serve it in a rustic clay pot or a deep serving dish to showcase its traditional roots.