In Spanish cuisine, spicy pork sausages chorizo (chorizo) are especially honored. The paprika gives the main taste to the sausage, it also provides the beautiful color of the dishes prepared with chorizo. Chorizo can be dried or raw smoked. These sausages are eaten with sandwiches, fried in a pan or over an open fire, added to stews, soups and stews. In northern Spain, in the Rioja region, potato stew with chorizo is popular - a hearty and aromatic dish. Once this stew was an integral part of the diet of villagers, but today it is prepared everywhere.
Spanish Cuisine: Ingredients for Riohana Potatoes
It is customary to cook a stew with chorizo in Riohan style for a large company - if the amount of ingredients seems very large to you, you can safely reduce it.
- 2 kg of potatoes;
- 500 g chorizo (ideally sausages should be from Rioja, but chorizo from any Spanish region will do);
- 2 large onions;
- 3 bay leaves;
- a teaspoon of paprika;
- 50 ml of olive oil;
- a pinch of cayenne pepper;
- 6 cloves of garlic;
- 2 liters of meat broth (or water);
- a little salt (chorizos themselves are quite salty, so be careful with the salt).
Home Spanish Recipes: Riohansa Chorizo Potatoes
Peel and finely chop the onion, peel the potatoes, cut into medium-sized pieces. Chop the chorizo about 1 centimeter thick.
Pour oil into a large saucepan with thick walls, fry the onion over low heat for 15 minutes - it should become transparent and slightly golden, but not overcooked.
Add chorizo, garlic cloves (no need to peel), bay leaf to the pan. Pour in paprika and add a pinch of cayenne pepper, mix well to combine all the flavors (1 minute is enough so that nothing burns).
Lay out the potatoes, stir and pour over everything with broth (water) - the potatoes should be closed with a maximum of 2 fingers, then you can add broth as needed.
Increase heat to maximum. As soon as the Riohan style chorizo potatoes boil, reduce the heat, cover the pan, cook the Spanish style stew over medium heat until the potatoes are tender - 30-40 minutes. Remember to stir the fragrant stew from time to time and add broth as needed.
A few minutes before cooking, you need to taste the stew and add a little salt if necessary.
Serve the Riohan style chorizo potatoes hot and always with bread. Wine will be an excellent addition to the stew.
