Patatas con chorizo (or stewed potatoes with chorizo in English) is a very typical plate served in the northern region of Spain, especially in La Rioja where we live. They even have the fame to name the dish ‘Patatas a la Riojana’ sometimes in restaurants here around this region. Patatas con chorizo is a simple recipe, but it is definitely a staple here in our neck of the woods.
This recipe for potatoes with chorizo will serve 4-5 people easily for a first course dish.
3 cloves of garlic (minced)
3 tablespoons of extra virgin olive oil
1 medium yellow onion (finely diced)
2 green Anaheim peppers (cut into 1/2 inch squares)
1 medium garden tomato (peeled and chopped into 1 inch squares)
5 – 1 inch slices of Spanish chorizo (there is a huge difference between Spanish chorizo and Mexican chorizo – take a look here!) **If you can’t find Spanish chorizo, feel free to use a cured Italian salami/sausage – spicy if they have it!
2 1/2 lbs. of potatoes (peeled and cubed)
4 cups of water or until the potatoes are covered
1 teaspoon paprika (Check out all the different kinds of paprika and where they come from.) **When making potatoes with chorizo, most people here in Spain choose to use sweet paprika, I on the other hand, like the spicy or smoked paprika because it gives the dish a little bit of deeper flavor. It’s up to you and the flavor that you want!
1 bay leaf
fresh parsley to decorate (optional)
In a medium-sized sauce pan, heat olive oil, garlic, and onions and cook on medium-high heat until onions are soft. Careful not to burn the garlic.
Then add the green peppers, tomato, chorizo, bay leaf, and a pinch or two of salt (depending on taste) to the mix and cook another 2-3 minutes.
Add potatoes and water, making sure that all potatoes are covered and give a couple of stirs. Lastly add the paprika. Be sure to do this at the end, because without the water the paprika will get burned by the heat of the pan and will affect the taste of the dish. Let the entire mixture simmer on medium-low heat for 1 hour and 15 minutes or until potatoes are soft.
Before you serve:
Once potatoes are soft, take out about 6-7 cubes and place on a small plate or in a small bowl and smash them with a fork and add back to the mix. This little action will thicken the broth and make the dish just that much more delicious! Stir in the smashed potatoes, turn off the heat and let the mixture rest in the pot with the lid on for 5 minutes.
Serve in a larger, flat bowl, making sure that each person gets at least one chunck of chorizo with their potatoes. Sprinkle with fresh parsley to add a little color and serve!
**Don’t forget to serve with Guindillas (a small mildly spicy pepper usually pickled in vinegar) on a side plate to accent the flavor of the potatoes and chorizo and give it a little extra bite!