Spanish Chorizo and Potato Stew

So, what is patatas Riojana?

It’s a dish that originated from La Rioja, a province in Northern Spain — hence ’a la Riojana.’

A stew that uses Spanish chorizo as its base and adds more smoked paprika to give it more depth.

Like Spanish beef stew, it’s not a complete dish without potatoes; in this case, the potatoes absorb all the chorizo and paprika flavors as well.  Yum!

Spanish chorizo and potato stew can also be served as the first dish.

Either way, you will always get a delicious, flavor-packed serving on every plate. 🙂

Ingredients

• Spanish chorizo – I always use spicy chorizo when I make this chorizo and potatoes recipe.

You can use the semi-cured (semi-dry) or cured ones; both will work because the sauce will keep them softer.

• Olive oil – extra virgin olive oil, if possible.

• Onion – red or yellow onions will be great, just remember to chop them finely.

• Garlic – minced or thinly sliced will work.

• Potatoes – starchy ones are great, but you can also use the waxy kind of potatoes if that’s what you have on hand.

• Bell pepper – deseeded, cored and chopped.

• Stock – chicken stock, generally.  But feel free to use other meat stock or even vegetable stock.

• Salt – take it easy when adding salt.  If your stock is already fully seasoned, plus the salt from the chorizo, you would only need to add a tiny bit.

• Smoked paprika – a staple in Spanish cuisine, you need to use sweet smoked paprika for making this chorizo and potatoes dish, or ‘pimentón dulce,’ as it’s locally called.

How to make patatas a la Riojana

Start by placing a medium to large pot over medium-high heat.  (For reference, I’m using a pot that holds 4.2 liters).

Pour the olive oil, and once it’s ready, add the finely chopped onion.

Sauté until they’re soft.

Add the garlic and the chopped chorizo.

Mix, then add the smoked paprika and a bit of salt.

Make sure you lower the heat to avoid burning the spice.

Mix again to combine, coating everything with the smoked paprika.

Add the red bell pepper.

Chop the potatoes by using a small knife halfway, then twisting the potato (or finish breaking it apart) with your hand.

This is the traditional way of cutting the potatoes for this dish because the rough cuts impart more starch, making it creamier.

Pour the stock.

Cover with a lid, turn the heat up, and bring to a boil.

Then adjust the heat to low and continue simmering until the vegetables are tender.

Taste and adjust the seasoning by adding salt.

Transfer a small portion of potatoes into a bowl and mash roughly — then add them back into the stew.

This extra step adds more creaminess to the dish.

Mix, then continue simmering until the vegetables are fully cooked.

Remove from the heat and transfer into bowls.

Garnish with fresh parsley, if desired — then serve!

Recipe variation

• Green bell pepper.  If you like them, add them together with the red bell pepper.

• Water.  Some people use water instead of stock because the chorizo and the smoked paprika are already excellent base flavors for the stew.

• Tomatoes.  You can also add a handful of fresh tomatoes or canned crushed tomatoes — start with a third of a cup and adjust the seasoning accordingly.

• Mild or sweet chorizo.  Of course, you can use it! 🙂

• Sherry vinegar.  Do you want a hint of nuttiness?  Then go ahead and add some sherry vinegar — once again, do it slowly, then adjust.

Yep, Spanish chorizo and potato stew is one of those rustic dishes that brings bold flavors and simple ingredients together in a delicious serving.

So if you enjoyed this recipe, be sure to explore more traditional Spanish cuisine in the blog — there’s always another delicious dish waiting to transport you straight to Spain.