Chorizo and potatoes stew: because I can’t cook them the Rioja way
Hello people! And happy Remembrance Day!
In my aim to showcase the traditional Spanish cuisine that I can cook in Oxford, I often struggle to do some specific recipes. There are some ingredients that I can’t find in my local groceries and can’t substitute either because, putting it simple, the dish will not be the same. I am not surprised for this fact, but it still upsets me, don’t you find? For example: I have been wondering to cook the famous Patatas a la riojana (Rioja style potatoes) for a very long time, but no one around me sells ñora peppers which are fundamental to the dish.
Therefore, I totally refuse to name today’s recipe as such despite the evident resemblance-also, because my Riojan readers will complain with good reason. It’s autumn, the weather is getting colder by days and my body constantly asks for hearty one-pot stews. And again, I had a couple of staple ingredients to add on it. I believe I used wisely.
In Spanish gastronomy, potatoes and chorizo usually come together as a tapa or in one of the many versions of the renowned Huevos rotos (cracked eggs). However, in the northern regions is quite usual to see them floating in a red, almost hot broth. Now think of a steamy bowl of it and you will have the best medication against flu right in front of you.
Unlike other stews, you do not need to spend the whole day in the kitchen in order to cook it. This chorizo and potatoes one pot is ready in just under 30 minutes. Simmer all the ingredients, pour the water and let the heat do its job. As simple as that. If you enjoy it then leave me a comment below.
INGREDIENTS (SERVES 2)
Potatoes (2, big)
Chorizo (100 g)
Green pepper (1)
Garlic clove (1)
Smoked paprika (1 teaspoon)
DIRECTIONS FOR COOKING
In a pot, heat up some olive oil. Finely chop the garlic and cook it for 30 seconds. Then, do the same with the onion and the pepper and drop it into the pot. Simmer with a pinch of salt until they are tender.
2. Cut the chorizo in slices and drop it into the pot with the vegetables. Cook for just one minute, until they release all the fat.
3. Chunk the potatoes and cook them for five minutes in the pot. After that time, add the smoked paprika and keep cooking for at least one minute. It should mix well with the rest of the ingredients.
4. Pour water up to half inch above the content. Boil for 25 minutes (or until the potatoes are tender) at medium heat with the lid on. You may need to remove the excess of fat from the broth so help yourself with a spoon. Once the stew it’s cooked, set aside for five minutes before serving.