Classic Spanish Chorizo & Potato Stew | Patatas a la Riojana
This Spanish Chorizo & Potato Stew is one of Spain´s most classic dishes ever. It´s loaded with flavors, super easy to make and promises to fill your body with so much goodness. Serve it next to a crunchy baguette and a bottle of Spanish wine from La Rioja, for the ultimate Spanish experience.
This dish is known here in Spain as ¨Patatas a la Riojana¨. A very typical dish from the wine region of La Rioja in northern Spain. Normally, this stew is served for la comida (lunch) as the second course of a menu, with the first course being a salad. But you can certainly enjoy it for dinner or even a weekend breakfast.
For this recipe, you want to use potatoes that are a bit more waxy than starchy. Such as new potatoes, yukon gold or even red potatoes. These type of potatoes hold their shape better while cooking and won´t get mushy.
TIPS & TRICKS to Make this Recipe: What really flavors this stew is the sweet smoked Spanish paprika and the Spanish chorizo. I used a plant-based Spanish chorizo, but you can use the regular kind. If you can´t find Spanish chorizo in your area, you can substitute it for any type of pork based sausage. Just make sure that it´s firm, that way it holds its shape and wont fall apart when cooked.
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Watch the Video Below on How to Make this Spanish Chorizo & Potato Stew
Spanish Chorizo & Potato Stew
- 2 tbsp extra virgin olive oil 35 ml
- 1 small onion
- 4 cloves garlic
- 1 green bell pepper
- 6 oz firm Spanish chorizo 150 grams
- 3 medium sized potatoes
- 1/2 tsp sweet smoked Spanish paprika 1.30 grams
- 1 bay leaf
- handful finely chopped parsley
- 3 cups cold water 710 ml
- pinch sea salt
- dash black pepper
Finely dice the onion, roughly chop the garlic, finely chop the green bell pepper, cut the potatoes (peeled) into small 1/2 inch (1.25 cm) thick pieces and slice the chorizo into 1/4 inch (.625 cm) thick rounds
Heat a stock pot with a medium heat and add in a generous 2 tbsp of extra virgin olive oil
After 2 minutes, add in the onion, garlic and green bell pepper, mix with the olive oil, once the onion is translucent, about 3 minutes, add in the sliced chorizo and cook for another 2 minutes while mixing, then add in a generous 1/2 tsp sweet smoked Spanish paprika, quickly mix together, then add in the potatoes and season with sea salt & black pepper, gently mix together until well mixed, then add in enough cold water to just cover the ingredients (3 cups / 710 ml in my case), add in a bay leaf and rasie to a high heat
Once the water comes to a boil, place a lid on the stock pot and lower to a low-medium heat, cook until the potatoes are tender, about 20 to 25 minutes, then remove a couple of the potatoes, mash them with a fork, add into the stew and mix, remove from the heat
Transfer into shallows bowls and sprinkle with finely chopped fresh parsley, enjoy!
Get the Sweet Smoked Spanish Paprika I used to make this recipe (25% off your order at checkout from this link)
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