October 28th, 2007

Rioja-style potatoes with chorizo

Rioja-style potatoes with chorizo

Sometimes D greets me with a few printed recipes that “we should try.” For some reason, we rarely make them. We either forget them when we go grocery shopping so we don’t know what we need to buy or they just sit there and get buried under a pile of mail. Last night, we didn’t have much to work with to make dinner so I took one of the recipes that we had bought some ingredients for (one for Rioja-style potatoes and chorizo that he found on foodandwine.com) and made it.

This dish is something you might eat as part of a tapas menu or as a side perhaps but it made for a satisfying casual meal for us. The starch in the potatoes thickens the sauce, making it like a stew, and the paprika gives them a smoky flavor that we both loved.

Rioja-style potatoes and chorizo*
Adapted from foodandwine.com
Serves 4

Ingredients**

– Olive oil, 2 tablespoons
– Onion, 1 small, chopped
– Yukon Gold potatoes, 1 1/2 lbs cut in 1 1/2-inch pieces***
– Bay leaf, 1 leaf
– Pimentón de la Vera (smoked Spanish paprika), 1/2 teaspoon
– Crushed red pepper, 1 pinch
– Water, 2 cups
– Dried Spanish chorizo, 6 ounces cut into 1/4-inch slices
– Salt

Preparation

1. In a large skillet, heat the oil at moderate heat. Add the onions and cook until they turn translucent.

2. Add the potatoes and stir to coat with the oil. Add the paprika, crushed red pepper and water. Bring to a boil. Lower heat and cook potatoes over low heat for 10 minutes.

3. Add the chorizo and simmer over moderately low heat for about 20 minutes, until potatoes are tender. Season with salt, discard bay leaf and serve.

Cook’s Notes

* Food&Wine recommends a peppery, medium-bodied Rioja like a 2003 Loriñon Reserva to accompany the dish.

** The original recipe calls for 1 small portobello mushroom cap thinly sliced and 1/2 green pepper, sliced. We didn’t have these on hand so I left them out. If you use these ingredients, add them at the time you add the potatoes to the recipe.

*** Make sure you slice the potatoes evenly. I did a poor job slicing them so the thinner slices started breaking apart toward the end. Another recipe I saw for this calls for potatoes cut into 1-inch cubes. I might try that next time.

[tags] food, Rioja, potatoes [/tags]

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2 Responses to “Rioja-style potatoes with chorizo”

  1. Did Paula forget to mention? This was DELICIOUS and there was nothing left when we were done! I think the nothing left was my fault.

  2. I’m guessing you finished the wine, too!

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