Rioja-Style Potatoes
Snapped potatoes stewed with chorizo and choricero pepper. A humble, cheap and comforting spoon dish.
- Total
- 50 min
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- potato6
- chorizo8.75 oz
- onion1
- green bell pepper1
- garlic clove2
- choricero pepper pulp1 tbsp
- sweet paprika1 tsp
- bay leaf1
- olive oil3 tbsp
- salt1 tsp
Method
- 1
Sauté the chopped onion, green pepper and garlic in the olive oil for 10 minutes.
- 2
Add the sliced chorizo and sauté 3 minutes.
- 3
Add the choricero pepper flesh and sweet paprika (off the heat) and stir.
- 4
Add the snapped potato and bay leaf, cover with water and salt.
- 5
Cook 25 minutes over medium heat, until the potato is tender and the broth thick.
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