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Jul 31 2020
Patatas a la riojana (La Rioja-style potatoes)
Learn how to cook a traditional spanish recipe: Patatas a la riojana (La Rioja-style potatoes)
Ingredients
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
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
Presentation
Serve very hot in the cooking dish.
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.
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)
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