La Rioja is full of tradition, but also of flavors. Flavors that are linked to those traditions treasured by the people of this region. And this recipe is, without a doubt, an essential dish of La Rioja. Simple and using common ingredients. Chorizo, potatoes and something else to prepare a good sofrito.
Rioja-style potatoes. | Shutterstock
Ingredients for Rioja-style potatoes:
- 500 g of fresh chorizo
- 4 large potatoes
- 1 chopped onion
- 4 cloves of garlic
- 1 green bell pepper
- A large tomato
- 1 bay leaf
- 100 ml of white wine
- 1 teaspoon choricero bell pepper
- Chicken broth to cover the potatoes
- Salt and pepper
How to make Rioja-style potatoes:
- In a saucepan, add the onion and the green bell pepper, finely chopped, in small squares. Sauté with a good splash of olive oil until they are very well poached. Finally, add the garlic, also chopped, and fry for a couple of minutes.
- Add the crushed tomato and the chorizo bell pepper to the sautéed mixture. Reduce over medium heat until all the flavors are concentrated. Add the wine and let it reduce in the same way.
- Add now the chorizo sausage cut in slices so that it releases its fat and flavor in the base of the sauce. Three or four minutes will be enough.
- Once the chorizo is a little bit done, add the potatoes cut as if it were a usual stew. When they get hot, add finally the broth, enough to cover all the ingredients. The amount of broth will also depend on the cook’s taste, if you want it thicker or thinner.
- Cook over medium-high heat for 25 minutes together with the bay leaf, some pepper and the necessary amount of salt. Once the potatoes are cooked, let them rest a little in the casserole before serving.