PATATAS A LA RIOJANA (POTATOES RIOJA-STYLE WITH CHORIZO)
A recipe for Patatas a la Riojana (Potatoes Rioja-Style with Chorizo). Potatoes are simmered in a pimentón (sweet paprika) stew with slices of Spanish chorizo.
Provided by Tara
Categories Appetizer
Time 40m
Number Of Ingredients 10
Steps:
- In a large pan, drizzle the the olive oil over medium low heat.
- Add the onion and cook, stirring occasionally, until softened and starting to turn golden.
- Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
- Add the chorizo pieces and cook until browned around the edges, about 2 minutes.
- Gently toss in the potatoes until coated in the oil. Cook, stirring occasionally, until golden around the edges, about 10 minutes.
- Pour in the water to cover the potatoes and stir in the pimentón, salt, and bay leaf.
- Bring the mixture to a boil, then reduce heat to medium low and simmer for about 20 minutes, until the potatoes are tender and the water has reduced by half into a thick stew.
- Adjust the seasonings to taste. Serve immediately, garnished with parsley if desired.
SPANISH CHORIZO & POTATO STEW
Steps:
- Finely dice the onion, roughly chop the garlic, finely chop the green bell pepper, cut the potatoes (peeled) into small 1/2 inch (1.25 cm) thick pieces and slice the chorizo into 1/4 inch (.625 cm) thick rounds
- Heat a stock pot with a medium heat and add in a generous 2 tbsp of extra virgin olive oil
- After 2 minutes, add in the onion, garlic and green bell pepper, mix with the olive oil, once the onion is translucent, about 3 minutes, add in the sliced chorizo and cook for another 2 minutes while mixing, then add in a generous 1/2 tsp sweet smoked Spanish paprika, quickly mix together, then add in the potatoes and season with sea salt & black pepper, gently mix together until well mixed, then add in enough cold water to just cover the ingredients (3 cups / 710 ml in my case), add in a bay leaf and rasie to a high heat
- Once the water comes to a boil, place a lid on the stock pot and lower to a low-medium heat, cook until the potatoes are tender, about 20 to 25 minutes, then remove a couple of the potatoes, mash them with a fork, add into the stew and mix, remove from the heat
- Transfer into shallows bowls and sprinkle with finely chopped fresh parsley, enjoy!
Nutrition Facts : Calories 527 kcal, Carbohydrate 55 g, Protein 16 g, Fat 28 g, SaturatedFat 7 g, Cholesterol 35 mg, Sodium 717 mg, Fiber 8 g, Sugar 6 g, UnsaturatedFat 12 g, ServingSize 1 serving
PATATAS BRAVAS WITH CHORIZO
Bring a Spanish flavour to the table with this intense, smoky starter. Just add crusty bread to serve
Provided by Good Food team
Categories Dinner, Starter
Time 50m
Yield Serves 6 as an appetiser
Number Of Ingredients 9
Steps:
- Heat a little oil in a pan, fry the onion, garlic and chilli until the onion softens, add the cayenne and paprika and stir. Add the tomatoes and bring to a simmer, then cook the whole mixture down for about 20 mins until you have a thick paste. Season well and, if you prefer a smooth sauce, blitz it with a hand blender.
- Meanwhile, steam the potatoes for 10 mins and put the chorizo in a frying pan to slowly cook and release some of its oil. Tip off the excess red oil and add 1 tbsp olive oil. Add the potatoes and fry everything together, turning the heat up as you go so both the potatoes and chorizo brown in patches. Tip into a bowl. Season the sauce - if it isn't hot enough add a few more pinches of cayenne. Spoon the sauce over the potatoes and chorizo to serve.
Nutrition Facts : Calories 342 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.91 milligram of sodium
SAUTEED POTATOES WITH CHORIZO
Provided by Marcela Valladolid
Categories side-dish
Time 35m
Yield 4 to 6 servings (or about 3 cups)
Number Of Ingredients 5
Steps:
- Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.
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