Rioja-Style Potatoes

Tender potatoes in a thick, glowing red sauce. The chorizo fat provides a smoky depth that infuses every bite, while the starch naturally thickens the broth.

• Prep time: 15 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 487
• Protein: 17 g
• Carbs: 40 g
• Fat: 26 g

Ingredients

• 800 g Potato ( peeled and snapped into pieces )
• 200 g Chorizo ( sliced )
• 1 piece Yellow onion ( finely sliced )
• 1 piece Red bell pepper ( diced )
• 2 piece Garlic ( minced )
• 1 tbsp Smoked paprika
• 2 tbsp Extra virgin olive oil
• 1 piece Bay leaf
• 1 L Mineral water
• 1 pinch Gray sea salt
• 1 tbsp Choricero pepper paste ( as paste or pulp )

Instructions

1. Base preparation

   Mince the onion and red pepper. Heat olive oil in a skillet and sauté the onion until translucent. Add the pepper and minced garlic.

2. Sauté the chorizo

   Add the chorizo cut into thick slices. Let the red fat release and color the bottom of the pan. Sprinkle with smoked paprika, add the choricero pepper pulp, and stir quickly to avoid burning the spices.

3. Break the potatoes

   Peel the potatoes. Do not cut them cleanly: insert the knife and pry to 'break' each piece. This irregular break releases the starch essential for thickening the sauce. Add them to the skillet.

4. Simmering

   Cover with water, add the bay leaf and a pinch of salt. Bring to a boil then lower the heat. Simmer until a knife tip goes in like butter. The sauce should be creamy and coat the potatoes.

Chef's tips

• Never cut the potatoes cleanly with a knife; the 'snap' sound when breaking them ensures the starch will release to bind the sauce.
• If the sauce is too thin at the end, mash two or three potato pieces with a fork and stir them back in.

Storage

Keeps for 3 days in the fridge. It tastes even better reheated as the flavors infuse further.