Classic Spanish Chorizo & Potato Stew | Patatas a la Riojana Recipe

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat while maintaining flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits and a similar cooking profile.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yukon gold potatoes

Sweet potatoes add nutrients and sweetness.

bell pepper

🥗Healthier: zucchini

💰Cheaper: canned bell peppers

Zucchini is lower in calories and adds moisture.

Roughly dice one small onion.

Roughly chop four cloves of garlic.

Finely chop one green bell pepper.

Cut three medium-sized potatoes or two large ones into small pieces that are half an inch thick.

Thinly slice one spanish chorizo into thin rounds that are a quarter inch thick.

Heat a stock pot over medium heat and add 2 tablespoons of extra virgin olive oil.

After heating the olive oil for about two minutes, add the diced onion, chopped green bell pepper, and chopped garlic; mix continuously for about 3 minutes until the onion is translucent.

Add the pieces of chorizo and sauté for another 2 minutes.

Add 1/2 teaspoon of sweet smoked spanish paprika and mix well.

Add the chopped potatoes and season with sea salt and freshly cracked black pepper; mix gently.

Add enough cold water to just barely cover the ingredients, about 3 cups.

Add one bay leaf and bring the water to a boil.

Once boiling, place the lid on the stock pot, lower the heat to low medium, and simmer for about 20 minutes.

After 20 minutes, check the potatoes by piercing them with a toothpick; if they are tender, remove the lid.

Mash four pieces of potato with a fork and add the mashed potato mixture back into the stew to thicken it.

Remove the stock pot from heat, transfer some stew into a shallow bowl, and sprinkle with finely chopped fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary