Patatas a la riojana, an easy traditional recipe

Ingredients

• 1 kg (5 or 6)potatoes
• 250 g (2 or 3)fresh chorizo sausages
• 1 largeonion
• 1Italian green pepper
• 3 clovesgarlic
• 1bay leaf
• 1 generous tablespoonñora pepper paste
• 1 teaspoonpaprika
• a splashextra-virgin olive oil
• to tastesalt
• as neededwater

Instructions

1. 1

   Prepare the vegetables

   Dice the onion finely. Peel the garlic cloves and slice them.

2. 2

   Soften the onion

   Pour a splash of oil into a casserole dish and add the onion and garlic. Cook over a medium heat until they begin to soften, adding the bay leaf and a little salt.

3. 3

   Add the pepper

   Wash the green pepper, remove the inner ribs and seeds, and cut it into large pieces. Add it to the casserole and continue cooking everything gently.

4. 4

   Fry the chorizo

   Meanwhile, peel the chorizo and cut it into slices. Add it to the casserole, raise the heat slightly and fry for about a minute, until it releases its aroma and some of its fat.

5. 5

   Stir in the peppers

   Add the paprika and ñora pepper paste, stirring well so the paprika does not burn.

6. 6

   Coat the potatoes

   Wash, peel and break the potatoes into chunks. Add them to the casserole and mix well so they take on the flavours.

7. 7

   Simmer until tender

   Cover the ingredients with water, put a lid on the casserole and cook gently for about 30 minutes, or until the potatoes are tender. Stir from time to time to help the potatoes release their starch and thicken the broth.

8. 8

   Season and serve

   Taste and adjust the salt if needed. Serve the patatas a la riojana piping hot.

What are patatas a la riojana?

Patatas a la riojana is a potato and chorizo stew associated with La Rioja, a region in northern Spain. Its defining ingredients include potatoes, chorizo and paprika, simmered together in a richly flavoured broth.

This version builds flavour by gently softening onion, garlic and green pepper before adding the chorizo and peppers. Breaking the potatoes into chunks helps release starch as they cook, giving the broth body without needing a separate thickener.

Nutrition and macros by portion

The nutrition label shows one serving as written: 415 calories, 0g protein, 0g carbs, 0g fat.

The potatoes provide most of the carbohydrates, while the chorizo and olive oil contribute most of the fat; the chorizo also supplies protein. Pair a serving with a green salad or another vegetable side for a more balanced plate.

Build the flavour gently

Aromatic base: cook the onion and garlic over medium heat until they start to soften, rather than letting them brown. The bay leaf goes in at this stage so its aroma can infuse the oil.

Chorizo and paprika: fry the chorizo briefly to release some fat, then stir in the paprika and ñora paste. Keep stirring and move on promptly, as paprika can turn bitter if it scorches.

Choose and cut the potatoes

Potato chunks: break the peeled potatoes into irregular pieces rather than cutting them cleanly all the way through. The rough edges help release starch into the cooking liquid.

Even cooking: keep the pieces broadly similar in size so they become tender at around the same time. Check larger chunks near the end of the simmer.

Get the broth texture right

Water level: add enough water to cover the ingredients, as directed, before putting on the lid. The potatoes and their starch help turn the liquid into a stew-like broth as they cook.

Gentle simmer: stir occasionally to prevent sticking and encourage the potatoes to thicken the broth. If the potatoes are tender but the liquid is still thin, let it simmer a little longer with the lid off.

Allow time for the potatoes

The recipe takes about 60 minutes in total, with roughly 30 minutes of covered simmering. The stated cooking time is a guide; the potatoes’ tenderness is the best way to judge when the stew is ready.

Keep the heat low once the water is added. A vigorous boil can break up the potatoes too much before the broth has had time to develop.

Serve it hot

Serve the stew as soon as it is ready, while the broth is hot and the potatoes are tender. A simple green salad or some bread can make an easy accompaniment.

Taste for salt just before serving, since chorizo can contribute plenty of savoury flavour. Remove the bay leaf from the pot if you prefer not to leave it in while serving.

Recipe notes & tips

• Cut the onion finely so it softens readily into the stew.
• Break the potatoes into chunks to help their starch thicken the broth.
• Stir continuously when adding the paprika so it does not catch on the base of the casserole.
• Keep the stew at a gentle simmer after adding the water.
• Check the largest potato pieces for tenderness before taking the casserole off the heat.
• Taste for salt at the end, after the chorizo has flavoured the broth.

Variations

• Use mild chorizo: choose a less spicy sausage for a gentler stew.
• Add chilli: include a little chilli with the paprika for extra heat.
• Include red pepper: use it in place of the green pepper for a sweeter flavour.
• Add extra vegetables: stir in a handful of vegetables that can hold up to simmering.
• Make it meat-free: leave out the chorizo and use vegetable stock instead of water.

Common mistakes to avoid

• Burning the paprika: stir it in briefly and keep it moving.
• Cutting uneven chunks: make the potato pieces broadly similar in size so they cook evenly.
• Boiling too hard: lower the heat to a gentle simmer to help the potatoes keep their shape.
• Skipping the occasional stir: stir from time to time so the potatoes do not stick and can release starch.
• Adding too much salt early: season modestly at first and adjust after the chorizo has simmered.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a little water if the broth has thickened too much.

Frequently asked questions