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Rioja-Style Potatoes with Chorizo

Name: Rioja-Style Potatoes with Chorizo
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2 servings
Cuisine: Spanish (La Rioja)
Ingredients: 4 medium Yukon Gold potatoes, about 1 1/2 pounds (680 g), peeled; 1 fresh Spanish chorizo, about 4 ounces (115 g), casing removed and sliced; 1 medium red bell pepper, about 5 ounces (140 g), stemmed, seeded, and cut into large pieces; 1 dried choricero pepper, stemmed, opened, and seeds removed; 1 medium yellow onion, about 5 ounces (140 g), finely diced; 1 tablespoon (10 g) sweet Spanish paprika, preferably pimentón de la Vera; 2 teaspoons (10 ml) extra-virgin olive oil; About 3 cups (710 ml) water, or enough to barely cover the potatoes; 1/2 teaspoon kosher salt, plus more to taste

A rustic La Rioja potato stew simmered with fresh Spanish chorizo, peppers, onion, paprika, and choricero pepper.

Prep10 min

Cook40 min

Total50 min

Serves2 servings

Jump to Recipe

Patatas a la riojana is a warming potato and chorizo stew associated with La Rioja, built from humble ingredients that develop remarkable depth as they simmer together.

Fresh Spanish chorizo, choricero pepper, and paprika give the broth its distinctive brick-red color, while roughly snapped potatoes release starch and create a naturally thick, comforting sauce.

Why You’ll Love This Recipe

Fresh chorizo seasons both the potatoes and broth with paprika, garlic, and savory pork flavor.
Snapping the potatoes naturally thickens the stew without flour or other thickeners.
Choricero pepper adds concentrated sweet pepper flavor without making the dish intensely spicy.
Everything cooks in one pot with inexpensive, easy-to-handle ingredients.
It is an especially satisfying cold-weather meal that needs little more than bread or a simple salad alongside.

Ingredient Notes

Yukon Gold potatoes

These potatoes become creamy while retaining enough structure for a long simmer. Their starch also helps give the finished broth its characteristic body.

Fresh Spanish chorizo

Use uncooked Spanish-style chorizo seasoned with paprika and garlic rather than dry slicing chorizo. Remove the casing before cutting it into thick slices.

Choricero pepper

This dried Spanish pepper contributes sweet, concentrated pepper flavor and deep color. Jarred choricero pepper pulp is the simplest US alternative.

Spanish paprika

Pimentón de la Vera gives the stew its characteristic warm red color and smoky-sweet flavor. Stir it briefly into the hot fat and add water immediately so it does not burn.

Red bell pepper

A mild red pepper adds sweetness and vegetable flavor. Green or mixed-color bell peppers can also be used if that is what you have available.

Expert Tips

Snap the potatoes into irregular pieces instead of cutting every piece cleanly so more starch is released into the broth.
Cook the onion gently rather than browning it aggressively, which keeps the flavor of the stew rounded and balanced.
Add the paprika only briefly before the water because burnt paprika develops an unpleasant bitter taste.
Keep the stew at a gentle simmer after the first boil so the potatoes cook evenly without breaking apart too quickly.
Shake the pot gently instead of stirring frequently once the potatoes are tender, helping thicken the broth while keeping most pieces intact.
Add the salt near the end because fresh chorizo can release considerable seasoning as it cooks.

Serving Suggestions

Serve the potatoes piping hot in deep bowls with plenty of the thick paprika and chorizo broth.

Pair the stew with a crisp green salad, roasted peppers, or crusty country bread for soaking up the sauce; use certified gluten-free bread when required.

Storage and Reheating

Cool leftovers promptly and refrigerate them in an airtight container within 2 hours for up to 3 days. The potatoes continue to absorb liquid during storage, so add a splash of water or broth when reheating. Warm gently in a covered saucepan over medium-low heat until the stew reaches 165°F (74°C). Freezing is not recommended because cooked potatoes can become grainy and watery after thawing.

Frequently Asked Questions

Why are the potatoes snapped instead of simply diced?

Twisting the knife to break each potato chunk creates rough, starchy edges. That starch dissolves into the cooking liquid and helps thicken the stew naturally.

What can I use instead of choricero pepper?

Jarred choricero pepper pulp is the easiest replacement. Dried ñora pepper is another good Spanish substitute, while ancho chile can work in the United States but gives a sweeter and earthier flavor.

Can I make patatas a la riojana ahead of time?

Yes, although the potatoes continue absorbing broth as they rest. Refrigerate the stew and add a little water or broth when reheating to restore the desired consistency.

Are patatas a la riojana spicy?

They are usually flavorful rather than hot. Sweet paprika and choricero pepper provide rich pepper flavor, while the level of heat depends mainly on the type of fresh chorizo used.

CuisineSpanish (La Rioja) CourseMain Course, Stew Yield2 servings NutritionApprox. 660 calories per serving

Ingredients

4 medium Yukon Gold potatoes, about 1 1/2 pounds (680 g), peeled
1 fresh Spanish chorizo, about 4 ounces (115 g), casing removed and sliced
1 medium red bell pepper, about 5 ounces (140 g), stemmed, seeded, and cut into large pieces
1 dried choricero pepper, stemmed, opened, and seeds removed
1 medium yellow onion, about 5 ounces (140 g), finely diced
1 tablespoon (10 g) sweet Spanish paprika, preferably pimentón de la Vera
2 teaspoons (10 ml) extra-virgin olive oil
About 3 cups (710 ml) water, or enough to barely cover the potatoes
1/2 teaspoon kosher salt, plus more to taste

Instructions

Heat the olive oil in a medium Dutch oven or heavy saucepan over medium-low heat.
Add the diced onion and red bell pepper and cook for 6 to 8 minutes, stirring occasionally, until the onion begins to soften without browning deeply.
Add the sliced fresh chorizo and cook for 2 to 3 minutes, stirring gently, until it begins to release some of its paprika-colored fat.
Cut the peeled potatoes into irregular bite-size chunks by inserting the knife partway into each potato and twisting to snap off the pieces rather than slicing them completely cleanly.
Add the potatoes to the pot and stir for 1 to 2 minutes so they become lightly coated with the chorizo fat and vegetables.
Sprinkle in the Spanish paprika and stir for about 15 seconds, taking care not to let it scorch.
Add the opened choricero pepper and enough water to barely cover the potatoes.
Increase the heat and bring the liquid to a boil, then immediately reduce the heat to maintain a gentle simmer.
Cook uncovered or partially covered for about 25 to 30 minutes, gently shaking the pot from time to time, until the potatoes are tender and the broth has thickened.
Season with salt when the potatoes are nearly cooked, taste the broth, and adjust the seasoning before serving.
If a thicker consistency is desired, crush two or three potato pieces with a fork and stir them gently back into the broth.

Notes

The calorie estimate assumes approximately 680 g of potatoes, 115 g of fresh Spanish chorizo, all the vegetables and paprika, and the full 10 ml of olive oil remain in the stew. The estimated recipe total is approximately 1,320 calories divided between two servings.

Yukon Gold potatoes are an excellent US option because they release enough starch to thicken the broth while still holding their shape.

Fresh Spanish chorizo may be available from Spanish markets, specialty butcher shops, and some well-stocked US supermarkets. Mexican chorizo is generally softer and more heavily seasoned and will produce a noticeably different stew.

Dried choricero peppers can be found at Spanish specialty stores and online. About 1 tablespoon of jarred choricero pepper pulp is the easiest substitute; dried ñora pepper is another good Spanish alternative.

Check the label on commercial fresh chorizo when avoiding gluten, wheat, dairy, soy, sesame, peanuts, or tree nuts because sausage formulations vary.

Snapping the potatoes instead of making completely clean cuts exposes more starch and naturally thickens the broth.