Patatas a la riojana
Broken potatoes stewed with chorizo, choricero pepper and paprika, La Rioja’s great spoon dish.
Ingredients
- 1 kg potatoes
- 2 chorizos
- 1 onion
- 1 green pepper
- 2 choricero peppers (or 1 tablespoon of their pulp)
- 2 garlic cloves
- 1 teaspoon of paprika
- Oil, bay leaf and salt
How to make it at home
- Fry the chopped onion, pepper and garlic.
- Add the sliced chorizo, the paprika and the choricero pulp.
- Add the potatoes, broken into chunks with a knife, and stir for a minute.
- Cover with water, add the bay leaf and salt, and simmer gently for 30 minutes.
The trick: Breaking the potatoes releases the starch that thickens the broth.