Spanish
Patatas a la Riojana (Riojan Potato and Chorizo Stew)
Patatas a la Riojana (Riojan Potato and Chorizo Stew) is Spanish home cooking, eaten at lunch. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 6 potatoes
- 10 oz chorizo
- 1 onion
- 2 garlic cloves
- 1 green bell pepper
- 1 tbsp sweet paprika
- 1 bay leaf
- 2 tbsp olive oil
- 4 cups water
- 1 tsp salt
How to cook it
- Heat the olive oil in a large pot and cook the chopped onion, garlic, and green pepper over medium heat until soft, about 8 minutes.
- Add the sliced chorizo and cook for 3 minutes so it browns lightly and releases its paprika-red fat into the vegetables.
- Stir in the paprika, then add the potatoes, breaking them into rough wedges with the tip of a knife rather than slicing them clean, so the stew thickens as they release their starch.
- Pour in the water, add the bay leaf, bring to a boil, then lower the heat and simmer uncovered for 25 minutes, until the potatoes are tender and the broth has thickened into a rich, paprika-red sauce.
- Season with the salt, fish out the bay leaf, and let the pot rest 5 minutes before ladling into deep bowls.
Serve it with
A Spanish lunch is a plate rather than a single dish. These are the courses that normally sit beside Patatas a la Riojana (Riojan Potato and Chorizo Stew), read from the same composition Dinejot builds a real meal from.
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Something to sip
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The cooked vegetable
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What it is eaten with
-
Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Patatas a la Riojana (Riojan Potato and Chorizo Stew) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Hearty
- Protein
- Medium
- Protein quality
- Complete
- Food groups it covers
- Vegetables and Meat or fish
- How this was set
- Hand audited
When to cook it
Patatas a la Riojana (Riojan Potato and Chorizo Stew) takes about 45 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on potato, chorizo, and pork.
From the same kitchens
More cooking from central Spain and northern Spain.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.