Ingredients with Measurements:
- 2 lbs. potatoes, peeled and cut into chunks
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 red bell peppers, chopped
- 1 tsp. smoked paprika
- 1/2 tsp. cumin
- 1/2 tsp. dried oregano
- 1/4 tsp. cayenne pepper
- 2 bay leaves
- 1 can (14 oz.) diced tomatoes
- 1 cup chicken or vegetable broth
- 1 lb. chorizo sausage, sliced
- Salt and pepper to taste
- Fresh parsley for garnish
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat a large pot or Dutch oven over medium-high heat. Add the sliced chorizo and cook until browned, about 5-7 minutes. Remove the chorizo with a slotted spoon and set aside.
2. In the same pot, add the chopped onion and garlic. Cook until softened, about 5 minutes.
3. Add the chopped red bell peppers, smoked paprika, cumin, dried oregano, cayenne pepper, and bay leaves. Cook for another 5 minutes, stirring occasionally.
4. Add the diced tomatoes and chicken or vegetable broth. Stir to combine.
5. Add the potatoes and chorizo back to the pot. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, or until the potatoes are tender.
7. Season with salt and pepper to taste.
8. Garnish with fresh parsley and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-high heat for browning the chorizo
- Low heat for simmering the potatoes and chorizo mixture
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 430
- Fat: 24g
- Carbohydrates: 34g
- Protein: 20g
- Fiber: 5g
Substitutions for ingredients:
- You can use sweet paprika instead of smoked paprika if you prefer a milder flavor.
- You can use any type of sausage instead of chorizo.
- You can use canned or fresh tomatoes instead of diced tomatoes.
Variations:
- Add some chopped carrots or celery for extra vegetables.
- Use sweet potatoes instead of regular potatoes for a healthier option.
- Add some white beans or chickpeas for extra protein.
Tips and Tricks:
- Make sure to brown the chorizo well before removing it from the pot. This will add extra flavor to the dish.
- If the mixture is too thick, you can add more broth or water to thin it out.
- You can make this dish ahead of time and reheat it before serving.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the leftovers in a pot over medium heat until heated through.
Presentation Ideas:
- Serve the Patatas a la Riojana in individual bowls or on a large platter for family-style serving.
Garnishes:
- Garnish with fresh parsley or cilantro.
Pairings:
- Serve with a crusty bread or a side salad.
Suggested Side Dishes:
- Garlic bread
- Grilled vegetables
- Spanish rice
Troubleshooting Advice:
- If the potatoes are not tender after 30-40 minutes, continue to simmer until they are cooked through.
Food Safety Advice:
- Make sure to cook the chorizo thoroughly before adding it to the pot.
Food History:
- Patatas a la Riojana is a traditional Spanish dish from the La Rioja region in northern Spain. It is a hearty and flavorful stew made with potatoes, chorizo, and red peppers.
Flavor Profiles:
- This dish is savory, smoky, and slightly spicy.
Serving Suggestions:
- Serve hot with crusty bread and a side salad.
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Region: Spanish