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La Rioja - Main product
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Recipe
La Rioja Style Potatoes
(Patatas con chorizo a la riojana)
Difficulty: Easy
La Rioja Style Potatoes. Photo by: 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.
1 kg potatoes
200 gr chorizo
1 large onion
3 garlic cloves
2 dried choricero peppers
500 gr water or stock
150 ml olive oil
1 bay leaf
pepper
salt
2 lb potatoes
7 oz chorizo
1 large onion
3 garlic cloves
2 dried choricero peppers
1 lb water or stock
5.25 fl. oz olive oil
1 bay leaf
pepper
salt
2.25 lb potatoes
0.875 cup chorizo
1 large onion
3 garlic cloves
2 dried choricero peppers
1.125 lb water or stock
0.625 cup olive oil
1 bay leaf
pepper
salt
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
Energy (kcal): 462
Energy (kJ): 1,933
Protein (g): 18.0
Fat (g): 24.6
Carbohydrates (g): 45.2
Fiber (g): 5.6
Iron (mg): 3.1
Thiamine (mg): 0.4
