QIt is no secret that La Rioja has a unique gastronomy. In fact, there are so many and so varied options to eat well in this land, that many recipes originating in the area are nowadays very popular throughout Spain.
This is the case, for example, of Rioja-style potatoes, a hearty and very popular dish in La Rioja that, thanks to its flavor and versatility, is now consumed everywhere.
Several decades ago, potatoes were a common food among day laborers and they began to be mixed with Rioja chorizo sausage preserved in earthenware jars. From then until now, the way of making potatoes Rioja style has evolved to different varieties, but the essence remains the same.
The basic ingredients are three: potato, paprika and chorizo. And if it is chorizo from La Rioja,even better. To them, garlic, onion, bell pepper and bay leaf are usually added.
The dish is served hot and is a perfect stew to warm up in winter and regain strength, especially at lunchtime.
And its preparation is very simple.
The first step is to cut the onion into julienne strips and the garlic cloves into slices; cook for a few minutes over low heat and, when they begin to brown, add the chorizo cut into slices without skin and fry everything.
Then, add the potatoes, which have been previously peeled, washed and cut into pieces by mashing them.
Precisely here lies one of the secrets of the recipe. A very important fact for it to be perfect is that the potatoes must be mashed to release the starch and thus help thicken the sauce.
Then, we also add a little salt, bay leaf and bell pepper. Mix everything together and cook the potatoes for a couple of minutes.
Finally, cover with water and cook for about 30 minutes, until the potatoes are tender.
It's that easy! Now you have delicious Rioja-style potatoes to enjoy with whomever you prefer.
