Patatas a la Riojana
Servings 4
Ingredients
- 1/4 cup olive oil
- 1 small onion chopped
- 1 pounds Russet or Yukon Gold potatoes sliced into bite-sized chunks
- 1 green bell pepper stemmed, seeded, and chopped
- 6 ounces Spanish chorizo sliced into 1/2″ pieces
- 2 garlic cloves minced
- 1/2 tsp sweet Spanish paprika
- 1/2 tsp hot Spanish paprika
- 1/4 teaspoon crushed red pepper flakes or cayenne pepper
- 1 bay leaf
- 1/2 cup dry white wine
- salt and pepper
Instructions
- Heat the olive oil in a saucepan. Saute the onions and the green bell peppers in the hot oil until they start to brown.
- Add the garlic, paprika and crushed red pepper flakes and cook stirring for 30 seconds. Stir in the wine.
- Add the potatoes, chorizo and bay leaf and stir. Cover with enough water to barely cover the potatoes. Salt and pepper to taste.
- Simmer for 20 minutes or until potatoes are tender.
- Serve in shallow soup bowls.
- Enjoy!
- *If you happen to have a guindilla pepper it can be added instead of the crushed pepper or cayenne.