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.
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Patatas a la Riojana (La Rioja-style Potatoes)
Preparation
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
Nutritional Facts
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
Information provided by: The Spanish Nutrition Foundation (FEN)
RELATED RECIPES
1 h. 30 min.
- 1 kg potatoes
- 200 gr PDO Chorizo Riojano
- 1 large onion
- 3 garlic cloves
- 2 dried choricero peppers
- 500 gr water or stock
- 150 ml Spanish olive oil
- 1 bay leaf
- Salt and pepper
- 2.445 lb potatoes
- 7.055 oz PDO Chorizo Riojano
- 1 large onion
- 3 garlic cloves
- 2 dried choricero peppers
- 17.637 lb water or stock
- 5.404 fl. oz Spanish olive oil
- 1 bay leaf
- Salt and pepper
- 2.445 lb potatoes
- 0.95 cup PDO Chorizo Riojano
- 1 large onion
- 3 garlic cloves
- 2 dried choricero peppers
- 2.33 lb water or stock
- 0.634 cup Spanish olive oil
- 1 bay leaf
- Salt and pepper
Wine match