Spanish Potato Stew (Patatas a la Riojana)

This Spanish Potato Stew is hearty, easy to make and perfect for these cold autumn evenings. And it’s delicious the next day too.

Since I live in Spain, this is one of our favorite dishes to make. They’re a favorite for our entire family. It’s good all year long, but perfect for the autumn and winter, because it gives you a cozy feeling. And it’s easy to make too.

Ingredients:

  • 30 g of sliced chorizo sausage
  • 7-8 medium potatoes, cut into cubes
  • 1 onion
  • 2 cloves of garlic
  • 2 bay leaves
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of tomato paste
  • 1 teaspoon of pepper paste
  • salt and pepper to taste

In a soup pot, add the sliced chorizo sausage, the chopped onion, and garlic and saute without oil on medium heat. The oil is not necessary because of all the fat in the sausage. If you need to, you can add 50 ml of water.

Spanish Potato Stew (Patatas a la Riojana)

When the onion becomes translucent, add the spices and the tomato and pepper paste along with the paprika. Saute for one more minutes, being careful not to burn the paprika.

Spanish Potato Stew (Patatas a la Riojana)

Take the pot aside and add the potatoes, stirring to cover them in the spices. Add the bay leaves as well.

Spanish Potato Stew (Patatas a la Riojana)

Pour 2L of water, put the lid on and bring the stew to a boil. When it starts boiling, bring the stove to a simmer and cook the stew for 30 minutes or until the potatoes are soft.

Check to see if it needs more seasonings, and if not, serve warm with pickled peppers and a good bread.

Spanish Potato Stew (Patatas a la Riojana)

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Spanish Potato Stew (Patatas a la Riojana)

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 3 servings

Ingredients

  • 30 g of sliced chorizo sausage
  • 7-8 medium potatoes, cut into cubes
  • 1 onion
  • 2 cloves of garlic
  • 2 bay leaves
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of tomato paste
  • 1 teaspoon of pepper paste
  • salt and pepper to taste

Instructions

  1. In a soup pot, add the sliced chorizo sausage, the chopped onion, and garlic and saute without oil on medium heat. The oil is not necessary because of all the fat in the sausage. If you need to, you can add 50 ml of water.
  2. When the onion becomes translucent, add the spices and the tomato and pepper paste along with the paprika. Saute for one more minutes, being careful not to burn the paprika. 
  3. Take the pot aside and add the potatoes, stirring to cover them in the spices. Add the bay leaves as well.
  4. Pour 2L of water, put the lid on and bring the stew to a boil. When it starts boiling, bring the stove to a simmer and cook the stew for 30 minutes or until the potatoes are soft.
  5. Check to see if it needs more seasonings, and if not, serve warm with pickled peppers and a good bread.
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