Patatas a la riojana
60 min458 kcal each
La Rioja's potato and chorizo stew, red with paprika and sweet pepper — simple, filling and better reheated.
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Plan this recipeIngredients
for 4 servings- Potatoes1 kg
- Chorizo for cooking200 g
- Onion1 piece
- Green or red bell pepper1 piece
- Garlic2 clove
- Olive oil3 tbsp
- Paprika2 tsp
- Bay leaf1 piece
- Water1.20 l
- Salt1 tsp
Method
Prep 15 min · cook 45 min- Chop the onion, pepper and garlic and slice the chorizo into thick rounds.
- Soften the onion, pepper and garlic in the oil for 8 minutes, add the chorizo and cook 3 minutes.
- Peel the potatoes and break them into chunks by cutting partway and snapping, so they release their starch.
- Add the potatoes and stir, then take off the heat and stir in the paprika.
- Add the bay leaf and water, bring to the boil and simmer for 30 minutes, until the potatoes are tender and the broth thick. Season and rest 10 minutes.
Nutrition
per servingCal
458
Protein
13g
Carbs
52g
Fat
23g
Of 23g of fat per serving, 5.8g is saturated.
