A MEAL YOU CAN MAKE

Patatas a la Riojana

Potatoes and chorizo in a paprika-rich broth thickened by the potatoes.

About 55 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

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Ingredients · 2 servings

Allergens: Chorizo may contain milk or other allergens; check its label. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~532 kcal · 21g protein · 61g carbohydrate · 24g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Peel potatoes and cut into rough chunks. Dice onion and pepper and mince garlic. Check the chorizo packet cooking requirements.

  2. Build the base

    Warm oil over medium heat. Stir onion, pepper and chorizo until onion softens and chorizo releases its oil. Add garlic and paprika for the final 30 seconds.

  3. Cook the potatoes

    Add potatoes, water and bay leaf. Bring to a simmer and partially cover. Cook until potatoes are completely tender and chorizo has had its required packet time.

  4. Thicken the stew

    Crush a few potato pieces against the pan and stir gently so the broth thickens. Remove the bay leaf.

  5. Check and serve

    Check the stew is steaming hot throughout and serve in deep bowls.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  6. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 12 min · Cooking: about 38 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Rioja-inspired potato and chorizo stew. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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