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Traditional dish of Riojan potatoes
Potatoes Riojan style is a dish native to the region of La Rioja, as its name indicates, whose preparation has spread throughout Spain.
The Rioja style potatoes recipe is a stew made with simple and cheap products, which are actually few and that you surely have in your home.
If you like the traditional one, the typical thing in Rioja-style potatoes is to use dry choricero pepper, soak it and remove its meat. But for those who are somewhat more practical, a ready-to-use preparation is sold in a small pot.
If you are one of those who have only tried it in a restaurant or at a friend's house, we encourage you to make them at home to the delight of all. The following recipe Riojan potatoes has ingredients that cover 4 servings.
Ingredients
1 kilogram of potatoes that will be 6 units.
250 grams of fresh chorizo or half a string.
1 unit of large onion.
1 unit of Italian green pepper.
3 garlic cloves.
1 bay leaf.
1 large tablespoon of chorizo pepper meat.
1 teaspoon of paprika.
5 tablespoons of extra virgin olive oil.
Salt.
4 glasses of water.
How to prepare Riojan potatoes
Clean the vegetables, then cut the onion into small cubes and remove the skin from the potatoes by tearing off part of the surface with the knife or peel them.
Peeled garlic, cut finely lengthwise.
In a pot place a splash and oil to poach the onion and garlic slowly until they begin to soften. Add the bay leaf and a touch of salt to release its aroma.
Coarsely chop the green pepper and pour into the pan. Poach over low heat.
Meanwhile, peel the other chorizos and chop them into fine wheels. When they are ready, add and maintain the fire, frying them for minutes.
It is time to add the paprika and the chorizo pepper meat. Mix so it doesn't burn. You can select the paprika that you like the most sweet, spicy or a combination of the two.
Next, join the potatoes, mixing well to ensure that the potatoes are impregnated with all the flavours.
Now cover the contents of the pot with water, cover and let cook over low heat for about half an hour or until the potatoes are tender.
It is good to stir the stew from time to time so that the broth thickens with the starch that the potatoes give off.
After the time, you must rectify the salt and serve your dish of very warm Riojan potatoes.
Showy presentation of potatoes Riojan style. Tips to improve the Riojan potatoes recipe
When the skin of the potato is removed, it is convenient to cut them by tearing off part of the surface with the knife so that the starch is released and the stew thickens.
You can substitute the choricero pepper using chili or red pepper with a sweet flavor.
If you are a spicy lover, you can add cayenne or a chilli pepper to taste.
The cooking of the onion must be well cooked but not browned.
It is better to give the pot turns so that the flavors mix and the potatoes do not break.
If you see that the broth does not thicken as you want, so that it is stuck, mash a piece of potato with the fork and return to the pot.
It is advisable to eat it very hot, if it is freshly made it is better, this is a very comforting dish that tastes like heaven.
