Rioja Potatoes Wchorizo Recipes

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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

Categories     Appetizer

Time 40m

Number Of Ingredients 10

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.

PAPAS CON CHORIZO (MEXICAN CHORIZO AND POTATOES)



Papas con Chorizo (Mexican Chorizo and Potatoes) image

The bold, delicious flavors of this traditional Mexican dish are sure to become your new favorite breakfast. Top with a fried or poached egg, or serve inside corn tortillas. I like to top mine with Cotija cheese, cilantro, and hot sauce, with a side of avocado. Home- or store-made chorizo is best, however, feel free to use your favorite brand.

Provided by France C

Categories     Side Dish     Potato Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 5

1 ¼ pounds Yukon gold potatoes, cut into 3/4-inch cubes
¾ pound fresh Mexican chorizo sausage, casing removed
vegetable oil, as needed
1 small onion, diced
salt and ground black pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly soft, 5 to 6 minutes. Drain.
  • Meanwhile, cook chorizo over medium-high heat in a large skillet, breaking up any large clumps, until browned, 5 to 6 minutes. Remove chorizo to a paper towel-lined plate using a slotted spoon, reserving about 1 tablespoon of grease in the skillet. Add oil if necessary to make up 1 tablespoon.
  • Cook onion in the same skillet over medium heat, stirring occasionally, until they begin to soften and brown, 4 to 5 minutes. Add potatoes to the skillet and saute until potatoes are lightly browned, 5 to 7 minutes. Stir in chorizo and season with salt and pepper.

Nutrition Facts : Calories 364.4 calories, Carbohydrate 28.9 g, Cholesterol 72.8 mg, Fat 20.4 g, Fiber 2.6 g, Protein 16.3 g, SaturatedFat 0.2 g, Sodium 716.4 mg, Sugar 0.7 g

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