Saturday, December 29, 2012

Patatas a la riojana

Yet another iconic Spanish dish from La Rioja well-known for its wine. This simple recipe is as delicious as it is easy to make.


  • 2 1/2 lbs (1 kg) potatoes
  • 2 fresh chorizo sausages (1/2 lb or 1/4 kg)
  • 1 large onion
  • 2 cloves garlic
  • 4-5 Tbsp virgin olive oil
  • 16 oz (500 ml) chicken or beef broth
  • 6 oz (178 ml) white wine
  • 1 Tbsp Spanish paprika


Important Note re Spanish Chorizo: This sausage is very different than Mexican or Caribbean chorizo. Spanish chorizo is a firm, dry sausage where most Mexican chorizo is fresh and soft, not cured. It also has different spices than Spanish Chorizo, so it is not a good substitute for this recipe. If you need a substitute, use Portuguese Linguica sausage, which is very similar to Spanish Chorizo and should be easy to find in your local supermarket. Introduction to Spanish Chorizo explains the differences in the varieties of the classic Spanish chorizo sausages.

Peel potatoes and cut into 1 to 1 1/2 inch chunks. Cut chorizo into 1-inch pieces. Peel and chop the onion. Peel and slice the garlic.

Pour olive oil into a large heavy bottom frying pan. Sauté the chopped onion and chorizo in a few tablespoons of olive oil until onions are translucent, then add garlic slices for 1 minute. Remove pan from heat.

Pour broth and white wine into the onion and chorizo mixture. Add the rest of the ingredients and stir. Heat to a boil, then reduce heat and simmer on low until potatoes are cooked. Be sure to check liquid level, adding more broth if needed.

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