Patatas Riojanas Potatoes With Chorizo Recipes

PATATAS A LA RIOJANA (POTATOES RIOJA-STYLE WITH CHORIZO)

Patatas a la Riojana (Potatoes Rioja-Style with Chorizo) image

A recipe for Patatas a la Riojana (Potatoes Rioja-Style with Chorizo). Potatoes are simmered in a pimentón (sweet paprika) stew with slices of Spanish chorizo.

Provided by Tara

Time 40m

Number Of Ingredients 10

Ingredients

2 tablespoons (30 milliliters) olive oil (plus more as needed)
1 medium onion (peeled and finely chopped)
2 cloves garlic (peeled and minced)
8 ounces (227 grams) Spanish chorizo (cut into 1/2 inch (1.25 centimeter) slices)
1 1/2 pounds (680 grams) Yukon Gold potatoes (peeled and cut into 1 inch (2.5 centimeter) chunks)
2 cups (470 milliliters) water
1 tablespoon Pimentón Dulce (Spanish sweet paprika)
1 1/2 teaspoons salt
2 bay leaves
Parsley (for garnish)

Steps:

In a large pan, drizzle the the olive oil over medium low heat.
Add the onion and cook, stirring occasionally, until softened and starting to turn golden.
Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
Add the chorizo pieces and cook until browned around the edges, about 2 minutes.
Gently toss in the potatoes until coated in the oil. Cook, stirring occasionally, until golden around the edges, about 10 minutes.
Pour in the water to cover the potatoes and stir in the pimentón, salt, and bay leaf.
Bring the mixture to a boil, then reduce heat to medium low and simmer for about 20 minutes, until the potatoes are tender and the water has reduced by half into a thick stew.
Adjust the seasonings to taste. Serve immediately, garnished with parsley if desired.

PATATAS BRAVAS WITH CHORIZO

Patatas bravas with chorizo image

Bring a Spanish flavour to the table with this intense, smoky starter. Just add crusty bread to serve

Provided by Good Food team

Categories Dinner, Starter

Time 50m

Yield Serves 6 as an appetiser

Number Of Ingredients 9

Ingredients

1 tbsp olive oil
1 onion , chopped
2 garlic cloves , sliced
1 red chilli , chopped
pinch cayenne pepper
pinch smoked paprika
400g can chopped tomato
1kg new potatoes , halved or quartered
250g small cooking chorizo

Steps:

Heat a little oil in a pan, fry the onion, garlic and chilli until the onion softens, add the cayenne and paprika and stir. Add the tomatoes and bring to a simmer, then cook the whole mixture down for about 20 mins until you have a thick paste. Season well and, if you prefer a smooth sauce, blitz it with a hand blender.
Meanwhile, steam the potatoes for 10 mins and put the chorizo in a frying pan to slowly cook and release some of its oil. Tip off the excess red oil and add 1 tbsp olive oil. Add the potatoes and fry everything together, turning the heat up as you go so both the potatoes and chorizo brown in patches. Tip into a bowl. Season the sauce - if it isn't hot enough add a few more pinches of cayenne. Spoon the sauce over the potatoes and chorizo to serve.

Nutrition Facts : Calories 342 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.91 milligram of sodium

PATATAS RIOJANAS (POTATOES WITH CHORIZO)

PATATAS RIOJANAS (POTATOES WITH CHORIZO) image

Categories Potato Side

Yield 2 servings

Number Of Ingredients 12

Ingredients

¼ cup olive oil
1 small onion, chopped
1 ½ pounds Yukon Gold potatoes, sliced into bite-sized chunks
½ red bell pepper, stemmed, seeded, and chopped
4 ounces Spanish chorizo, sliced into ¼-inch pieces
2 garlic cloves, minced
1 teaspoon sweet paprika
¼ teaspoon crushed red pepper flakes
1 bay leaf
½ cup dry white wine
2 cups water
salt and pepper

Steps:

1.Pour oil into a dutch oven set over medium. When oil starts to shimmer, add onion. Cook until it softens, about three minutes. Add potatoes and stir well. Cook, stirring often, until lightly browned, about seven minutes. 2.Add chopped red bell pepper and chorizo. Stir occasionally, and cook for three minutes. Add garlic, cook until fragrant, about 45 seconds. Then add paprika, crushed red pepper flakes, bay leaf, wine, and water. The water should almost cover potatoes. 3.Turn heat to high and bring to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes. Stir occasionally. Cover pot, and cook until potatoes are tender, about ten minutes. 4.Serve in large shallow bowls. Season to taste with salt and pepper.

POTATOES RIOJA-STYLE WITH CHORIZO

Potatoes Rioja-Style with Chorizo image

This lovely potatoes rioja-style with chorizo recipe is courtesy of Jose Andres and can be found in "Tapas: A Taste of Spain in America."

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 7

Ingredients

3 tablespoons Spanish extra-virgin olive oil
2 cloves garlic, chopped
1 small onion, finely chopped (about 1 cup)
7 ounces Spanish chorizo, cut crosswise into 1/2-inch slices
1 1/2 pounds Idaho potatoes, peeled and cut into 1-inch cubes
1 teaspoon pimenton (Spanish sweet paprika), plus more to taste
Coarse salt

Steps:

In a large skillet, heat olive oil over low heat. Add garlic and cook until lightly browned, about 1 minute.
Add onion and cook, stirring occasionally, until soft and caramelized, about 20 minutes. If onion begins to brown too quickly, add 1 1/2 teaspoons water to pan to keep onion from burning.
Add chorizo and cook until browned, about 2 minutes. Add potatoes and stir to coat; cook for 10 minutes.
Add pimenton and enough water to cover; increase heat to medium-high and bring to a boil. Reduce heat to low and let simmer until potatoes are cooked through and water is reduced by half, about 30 minutes. Serve immediately.

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