Patatas a la Riojana (Potatoes with Paprika and Chorizo)
Updated: Jun 6
Ingredients for 4 4 large potatoes
1/8th cup oil
250g chorizo sausage
1 medium onion, thinly sliced
1 clove garlic, finely chopped
2 tsp sweet smoked paprika (Spanish
400 ml water
salt and pepper
Method: 1. Peel the potatoes and soak in water, drain and pat dry with paper towel or cloth.
Sauté the potatoes in the 1/2 of the oil until lightly coloured. Remove and set aside.
2. Fry the whole chorizo with a little oil until the surface is crisp. Remove
and set aside.
3. Using the remaining oil, sauté the onion and garlic until golden.
4. Slice the sausage and return to the pan with paprika and chilli pepper (for
added spice). Stir briefly, add the potatoes with water, salt & pepper to taste.
Cover tightly and cook about 20 minutes or until the potatoes are tender.
For added spice, add an extra pinch of hot pimenton or 1 small hot chilli pepper,
seeded and chopped.
This is one of the most delicious dishes using Spanish “Pimenton“. You can adjust
the amount of pimenton as you like. Don’t forget to mop up the tasty sauce with
good bread. Enjoy with good Spanish wine. written by Kumiko