Potatoes a la riojana recipe grandma’s recipe

We teach you how to make this recipe quickly and easily with this step by step, we provide you with all the secrets to get a dish full of flavor and texture. Within the immense range of Spanish recipes known worldwide, potatoes a la Rioja may pass as a simple recipe, a modest village dish, but if you know how to combine and serve it skillfully, it can stand out like any other at a large banquet. Or at a special meal. You should know that to make authentic Rioja potatoes, the most important thing is the potatoes and the chorizo, so make sure that both ingredients are Spanish and of good quality.

We teach you how to make potatoes a la Rioja, grandma’s recipe. So let’s go with the list of ingredients to cook this delicious potato stew with chorizo!

Ingredients to make Potatoes a la Rioja Grandma’s recipe:

• 4 potatoes
• 30 grams of chorizo
• 2 garlic cloves
• 1 onion
• 1 red bell pepper
• 1 pinch of sweet and hot paprika (optional)
• 1 bay leaf
• 600 milliliters of chicken broth
• 1 pinch of salt
• 1 jet of oil

How to make Potatoes a la Rioja Grandma’s recipe:

1. To start with Grandma’s recipe for potatoes a la Rioja, first we gather all the ingredients to prepare the traditional potatoes a la Rioja, remembering that it is very important that both the potatoes and the chorizos are of high quality. Next, finely chop the onion, pepper and garlic.
2. Cut the chorizo ​​into more or less thick slices and the potatoes, wash them peel them and cut them into more or less large cubes, as if you were going to prepare partitas braves.
3. Heat oil in a pan and fry the onion until it becomes transparent.
4. Keep the flame on medium heat and then add the garlic, continue to fry for about two more minutes.
5. Next, add the chorizo ​​​​and stir everything to integrate the flavors.
6. Wait for the chorizo ​​​​to start to brown and then season everything to taste, adding salt, bay leaf and a pinch of sweet and hot paprika.
7. Tip: the hot paprika is optional, but if you are not afraid of a slightly spicy dish I encourage you to try it this way.
8. When another 2 minutes have passed, add the potatoes to the pan and mix everything again so that the potatoes are soaked in the oil with chorizo ​​​​and spices.
9. What do you think of these potatoes with chorizo ​​​​a la Rioja?
10. Finally, pour in all the chicken broth, cover the pan and let the Rioja-style potatoes cook over low heat.
11. When you see that half of the broth has been consumed, remove the lid from the pan and continue cooking for about 20-25 minutes or until the potatoes is tender.
12. If necessary, add a little more brother, at the end you should have some liquid left but not much.
13. Serve and enjoy the potatoes a la Rioja traditional recipe accompanied with a good piece of rustic bread.