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Patatas the Spanish way #13: Patatas a la riojana

Here’s my version of a classic that will bring you back to life in winter. Hearty and humble, the original recipe has only the basics: chorizo, potatoes, garlic, paprika, and a bay leaf — and it’s actually more than enough! But I felt like giving it a small twist by improving the sofrito slightly.

Give it a try and let me know what you think!

Ingredients (serves 4):
700 g potatoes (get a variety with a good balance between starch and firmness, so they thicken the sauce without completely falling apart — like Kennebec or Monalisa)
200 g diced onion
20 g sliced garlic
100 g diced red paprika
100 g diced green paprika
20 g pimiento choricero paste (or get creative with whatever sweet pepper paste you can find — and let me know how it goes lol)
300 g chorizo
2 bay leaves
A bunch of parsley + a bit more for garnish
Olive oil and salt to taste

Method:

Start warming up the chorizo slices over low heat, covered, for around 5 to 10 minutes. This will render their fat, which is an essential part of the recipe. Remove the chorizo and use its oil to stir-fry the veggies and build up a nice sofrito.
Start with the garlic, and a couple of minutes later add the onion. Let it lose some moisture for 5 minutes before adding the paprikas and a generous pinch of salt. Stir-fry for another 10 minutes until the moisture from the veggies is almost gone.
Add the choricero paste and break the potatoes directly with your hands into the pot. This technique has two important purposes: the broken edges will help thicken the stew, and the uneven pieces will allow some to partially fall apart while the larger ones remain intact.
Add the chorizo and the herbs, cover with water, and simmer over high heat for around 30–40 minutes. The lively simmer will partially break the potatoes apart, and the starch will thicken and beautifully merge the fat of the chorizo with the flavorful stock.

Enjoy!