Patatas a la riojana

Ingredients

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• 1 kg potatoes

• 250 g Riojan chorizo

• 1 onion

• 2 green peppers

• 2 dried red peppers (ñoras), rehydrated

• 3 garlic cloves

• 1 tablespoon sweet paprika

• 1 bay leaf

• Hot water

• 4 tablespoons extra virgin olive oil

• 1 chilli pepper (optional)

• Chopped fresh parsley

• Salt

Preparation

1. 01Prepare the dried peppersSoak the ñoras in hot water for about 15 minutes, remove the stem and seeds and, if you like, scrape out the pulp. Dice the green peppers small.
2. 02Peel and break the potatoesPeel the potatoes and, instead of cutting them with the knife, stick in the tip and twist to break off irregular chunks ("cascar"). This releases starch and thickens the broth.
3. 03Make the baseIn a pot, heat the oil and soften the chopped onion, green pepper, ñora and garlic over medium heat until tender, about 8–10 minutes.
4. 04Add the potatoes and paprikaAdd the potatoes and stir a few times. Take the pot off the heat for a moment, add the paprika, stir quickly so it does not burn and return it to the heat.
5. 05Cover and cookAdd the sliced chorizo and bay leaf and cover almost completely with hot water. Boil for 5 minutes, then lower the heat.
6. 06Cook slowlySimmer for about 30 minutes over low heat, stirring little (shake the pot instead). The potatoes should be tender and the broth slightly thick. Add the chilli for the last 5 minutes if you like heat.
7. 07Rest and serveAdjust the salt carefully, since the chorizo is already salty. Rest for 5 minutes, sprinkle with parsley and serve hot with bread.

Variations

• With lamb ribs, a very common version served with two ribs per portion.
• With rabbit pieces instead of ribs, a version from Riojan home cooking.
• Mild, or with a chilli at the end for those who want a kick.