Riojana-style Potatoes

Name: Riojana-style Potatoes - Malina I.
Ingredients: 1 kg potatoes; 4 cloves of garlic; 1 large onion; salt; 1 green bell pepper; 250 g chorizo; 100 ml olive oil; 1 chili pepper

Meat - Riojana-style Potatoes by Malina I. - Recipia

I haven't cooked Spanish food often, but potatoes a la Riojana are one of those dishes I turn to when I want something hearty and flavorful. The first time I made the recipe was because I had leftover chorizo from another meal, and potatoes are never missing from my house. It seems like a good option when you want something substantial without too many complicated ingredients. Quick Info Total time: approx. 50-60 minutes Preparation time: 15-20 minutes Cooking time: 35-40 minutes Servings: 4 large Difficulty: easy Recipe type: main course, lunch or dinner Ingredients 1 kg potatoes 4 cloves of garlic 1 large onion salt (to taste) 1 green bell pepper 250 g chorizo 100 ml olive oil 1 hot pepper (chili type) – optional Preparation method 1. Peel the potatoes and slice them into medium-thick rounds. Soak them in cold water while preparing the other ingredients to prevent oxidation. 2. Peel the onion and slice it thinly. Mince the garlic. Dice the green bell pepper into small pieces. 3. In a large pot or skillet, heat the olive oil over medium heat. Add the onion, garlic, and green bell pepper. Sauté for 4-5 minutes until they soften slightly. 4. Cut the chorizo into thick slices (1-2 cm) and add it to the pot. Stir and let it cook for 2-3 minutes to release its flavors. 5. Add the sliced potatoes and the diced hot pepper, if using. Sauté everything together for another 5 minutes, stirring occasionally. 6. Pour in enough water to cover the ingredients. Sprinkle with salt to taste. Reduce the heat and cover. Let it simmer until the potatoes are soft (about 30-35 minutes). Check the liquid occasionally – if it reduces too much, add a little more water. 7. Finally, taste and adjust the salt if necessary. If you want, you can leave the lid off for the last 5 minutes to reduce the sauce slightly. Why I make the recipe often It uses basic ingredients and is filling. It helps me use what I already have in the fridge, especially dried sausages. It doesn't require complicated techniques, and the taste remains balanced without many spices or additions. Tips and variations Tips If you want a thicker sauce, mash a few slices of potatoes with a spoon during cooking. Use starchy potatoes for better consistency. Substitutions The hot pepper can be omitted or replaced with a little paprika. If you don't have chorizo, use another type of smoked sausage, but the taste will be different. I do not recommend substitutions for olive oil, as it adds extra flavor. Variations Adding a bay leaf while cooking gives extra flavor. For a milder note, you can use sweet paprika instead of hot pepper. I haven't tried other types of potatoes, but red or yellow ones work just as well. Serving ideas It is eaten simply, hot, straight from the plate. If you like, add a little green onion or chopped parsley at the end. I didn't feel the need for a side dish, but a simple salad goes well if you want something fresh. Frequently asked questions 1. What type of chorizo is suitable for this recipe? Use dry-cured chorizo, not fresh sausage for frying. It is important that it is seasoned with paprika (sweet or hot) to give the specific flavor. 2. Can I omit the hot pepper if I don't want it spicy? Yes, you can completely omit the hot pepper. You can add a pinch of paprika at the end if you still want a slightly spicy note. 3. Can I use another type of sausage instead of chorizo? You can use another type of smoked or semi-smoked sausage, but the final taste will be less intense and not as close to the Spanish version. 4. How do I know when the potatoes are done? The potatoes should be soft, easily pierced with a fork but not falling apart completely. The sauce should be fairly thick, not watery. 5. What type of potatoes is more suitable? Potatoes with a higher starch content (floury) break down easily and thicken the sauce. Denser ones will hold their shape better but won't thicken the liquid as much. Nutritional values (estimate per serving) One serving has approximately 500-600 kcal, with variations depending on the type of chorizo and the amount of oil used. Estimated ratio: 35-40 g carbohydrates, 25-30 g fats, 12-15 g proteins. It is a hearty recipe, suitable as a main meal. Storage and reheating It can be stored in the fridge for up to 2 days, covered. When reheating, add a little water if the sauce has thickened too much. The potatoes become softer after reheating, but the taste remains good. I do not recommend storing for more than 48 hours, as the texture of the potatoes changes.

Riojana-style Potatoes

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