The delicious potato and chorizo stew from Spain

Riojan potatoes

One of the tastiest stews in Spain is undoubtedly Patatas Riojanas. This unique flavour comes from the north of Spain, from the Rioja region, as the name suggests.

This is also home to one of Spain’s finest wine-growing regions. The Rioja wine that is aged and produced there is also used in this dish, and that’s what makes it so special.

This stew is very easy to make and, like all stews, tastes even better the next day.

You really must give this a try – you’ll love it.

Ingredients

Olive oil
Salt
1 onion
1 clove of garlic
2 green peppers
200 g bacon in one piece
400 g chorizo (paprika sausage)
2 kg potatoes
1/4 litre white wine
1 tsp sweet paprika powder
Water

Information

Persons: 4
Preparation time: approx. 1.5 hours
Difficulty: Very easy

Preparation

Step 1:

Peel the onion and dice it. Peel and crush the garlic. Wash the pepper and dice it. Dice the bacon and slice the chorizo.

Step 2:

Pour olive oil into a large saucepan and heat it up. Add the onion, pepper and garlic and fry until translucent. Season with a little salt. Turn the heat down slightly.

Step 3:

Next, add the bacon and chorizo and fry them. Keep stirring so that nothing burns.

Step 4:

Next, break the potatoes into pieces with a knife and add them to the pan. The pieces do not need to be the same size. Fry everything for a further 5 minutes or so, stirring frequently.

Step 5:

Then add the paprika and white wine and leave to simmer for a few minutes.

Step 6:

Finally, top up with water until everything is well covered and bring to the boil over a high heat. Season with salt to taste.

Step 7:

Then reduce the heat to medium and leave to cook for about 45 minutes (depending on the potatoes). The potatoes should be cooked until very soft. Done!

Contact

Marcelles Cuisine
03780 Pego (Alicante)
Spain

E-Mail: info@marcellescuisine.com

Web: www.marcellescuisine.com

Info