Gastronomy - 19 Dishes, La Rioja, Rioja-style Potatoes

Correos (the Spanish postal service) has issued a new souvenir sheet in its "Spanish Gastronomy in 19 Dishes" series, this time dedicated to La Rioja and featuring the dish "Patatas a la Riojana" (also known as "Patatas con Chorizo"), one of La Rioja's most emblematic dishes.

The potato is the base of the dish, and the other main ingredient is chorizo, a product of the traditional pig slaughter and very typical of La Rioja. Although some variations are possible, this is the most common recipe:

Ingredients (serves 4):
1 kg potatoes (Monalisa or Kennebec variety)
2 Rioja chorizo ​​sausages (sweet or spicy, to taste)
1 medium onion
2 cloves of garlic
1 dried chorizo ​​pepper (or 1 tablespoon of its flesh)
1 bay leaf
1 teaspoon sweet paprika (optional: sweet and spicy mix)
Extra virgin olive oil
Salt
Water

Step-by-step instructions:
Prepare the chorizo ​​pepper: If using a dried pepper, open it, remove the seeds, and soak it in hot water for 15 minutes. Scrape the pulp and set aside.

Basic sofrito: In a large saucepan, add olive oil and sauté the chopped onion over medium heat until translucent.

Add the chopped garlic.

Add the chorizo: Cut the chorizo ​​into thick slices and sauté it lightly to release its fat and aroma. Add the paprika: Briefly remove the pot from the heat, add the paprika, and stir quickly to prevent burning.

"Cracked" potatoes: Peel the potatoes and cut them roughly, breaking them at the end of the cut. Add them to the pot.

Just cover with water. Add the flesh of the dried red pepper and the bay leaf.

Slow cook: Cook over medium-low heat for about 25–30 minutes, without stirring, only gently moving the pot.

Final rest: Turn off the heat and let it rest for 10 minutes. The broth will thicken and the flavor will intensify.

Rioja Academy of Gastronomy

Royal Academy of Gastronomy