Patata Riojana

Chorizo is synonymous with Spanish cooking. A firm, dry, sausage much different from the loose meat style readily available in most grocery stores. This dish makes good use of it's distinct flavor as it is simmered with paprika and potatoes to meld the flavors together deliciously.

1 large yellow onion, chopped
2 cloves garlic, minced
1/2 red bell pepper, chopped
generous drizzle of olive oil
2 lb. potatoes, cubed
1 (8 oz.) Spanish chorizo
3 c. chicken broth
1 tsp. sweet paprika
1 bay leaf
1/4 tsp. black pepper
Sliced green onions or flat leaf parsley

Heat the olive oil in a large skillet and add the onion. Cook over medium heat until translucent. Add the bell pepper, garlic and paprika. Cook for an additional 2 minutes and then add the potatoes. 

Cook the potato mixture, stirring often, until the potatoes start to change color around the edges and look translucent. Add the chorizo, broth, bay leaf, and pepper. Bring to a boil and then reduce the heat to simmer. Cook, stirring often to prevent the potatoes from sticking. 

Cook until the potatoes are tender. I cooked mine a little past that part and the broken down and thickened the liquid, which was delicious. Remove the bay leaf. 

Top with chopped green onions or parsley. 


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