Patatas a la Riojana
, about 55 min
A Riojan chorizo and potato stew, thickened by the potatoes' own starch and flavoured with choricero pepper.
| 1.5 kg red potatoes, peeled | Cut potatoes into irregular chunks | Stir in potatoes, cook 5 min | Add water & bay leaf, bring to boil | Season with salt, simmer 20 min | Stir in puree last 5 min; rest 5 min | |
| 60 ml olive oil | Cook onion, garlic & pepper, 10 min | Fry chorizo gently, 5 min | ||||
| 2 large red onions, finely chopped | ||||||
| 2 garlic cloves, finely chopped | ||||||
| 1 green pepper, finely sliced | ||||||
| 300 g spicy cooking chorizo, cut into 1-inch / 2.5 cm pieces | ||||||
| 1.5 l water | ||||||
| 1 bay leaf | ||||||
| Salt | ||||||
| 30 ml choricero pepper puree |
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