These patatas a la riojana are a classic dish. We’re talking about a hearty and steamy hot potato and chorizo stew here!
Have you heard of this potato dish before?
I first read about it in a Spanish cookbook some time ago. And then a couple of months back when we were in Madrid, I stumbled upon this dish again.
It was on a lunch menu as a main dish as a special.
And it was delicious.
Patatas a la Riojana (Spanish Chorizo Potato Stew)
Potatoes and chorizo!
What an awesome combo that is!
I mainly use fresh chorizo sausages for this recipe. However sometimes I just can’t find. Then I tend to use dried chorizo sausages. I love both versions. Same flavor explosion.
To make it extra rich as well, I also add a fresh tomato to the stew from time to time or even a little dollop of tomato paste. I’ve even seen versions with red wine in it as well.
And here’s how you can turn this stew into a great lunch: add extra water to the stew and serve it as a soup! Good to know if you have some left over the next day.
If you can’t find ñora peppers, then just leave them out.
Your version will be just as good. The ñora pepper a smoked and mild dried pepper from Spain. The smoked paprika powder and the smokiness coming from the chorizo are already adding enough flavor to the stew anyway.
Do you love cooking with chorizo?
Then also check out my pepper soup with chorizo and feta cheese! Not that’s another totally different flavor explosion!
- 2 lbs waxy potatoes (900 g)
- 5,5 oz dried chorizo sausage (155 g)
- 2 cups chicken stock (480 ml)
- 1 small onion
- 3 medium garlic cloves
- 1 dried ñora pepper
- spicy smoked paprika powder
- 1 bay leaf
- olive oil
- Peel and chop the onion and garlic cloves. Add them together with the bay leaves and a splash of olive oil to a high pan.
- Place the pan over medium heat and gently fry the garlic and onion for 4 minutes until fragrant. Don’t let it burn. In the meantime peel the potatoes and chop them into large chunks. Don’t make them too small or they will easily fall apart while stewing. Then add the potatoes to the fried onion in the pan.
- Stir and cook for another 3 minutes. Chop up the chorizo sausage and add it to the potatoes together with the ñora pepper.
- Stir and pour in the chicken stock. Season with a pinch of pepper, salt and spicy smoked paprika powder.
- Stir again and then put a lid on the pan. Turn the heat high and bring the stew to a rolling boil. Then turn the heat low again and let the chorizo and potatoes stew for 45 minutes. Stir regularly. Then take the pan off the heat and let the stew cool down for 30 minutes. This will make the remaining sauce thicken.
- Then reheat the stew again and check the seasoning. Add extra pepper, salt or smoked paprika to taste if necessary. Serve the potato stew hot.