Patatas Riojanas Potatoes With Chorizo Recipes

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

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

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.

PATATAS RIOJANAS (POTATOES WITH CHORIZO)

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

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.