La Rioja Style Potatoes

(Patatas con chorizo a la riojana)

Difficulty: Easy  

 

• Toya Legido/©ICEX

Wine Match
Federico Oldenburg/©ICEX

The best partner for this dish is a wine from the eponymous region, preferably a crianza red to ensure it can hold its own against the smokiness of the pimentón.

Ingredients

3  or 4 med potatoes
1lb chorizo
1 large onion
3 garlic cloves
2 dried choricero peppers or ancho chiles
17 oz  water or stock
2 T  extra virgin olive oil
1 bay leaf
pepper
salt

     

     

     

Preparation

Soak the dried peppers in hot water. In oil in a frying-pan, brown the finely-chopped onion and garlic. In a separate pan, gently fry the sliced chorizo and the potatoes (peeled, washed and cut in pieces). Add the flesh of the peppers and the bay leaf to the potatoes and cover with the water or stock. Cook until soft. Check the seasoning and leave to stand for five minutes before serving.

Preparation: Escuela Superior de Hostelería y Turismo de Madrid