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You are here: Home / chorizo / Riojan Potatoes with Chorizo and Chile

Riojan Potatoes with Chorizo and Chile

February 18, 2011 By Laura 9 Comments

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I confess we had this as a meal–but it might be better as tapas. Not because it is not good enough to eat a big bowlful of it–oh it is–but because to me this is not a particularly healthy meal. The carbs completely outweigh the fiber and protein–and the protein is unhealthy flavoring protein (chorizo) as opposed to solid stick to your ribs protein (chicken, beans, etc).

It does not help that I have very little self control around good potatoes. (And on that note I would like to add that this year I discovered that organic potatoes blow the pants off regular ones–I highly recommend choosing organic for potatoes.)


But there it is, I wanted to make it the minute I saw it in Anya von Bremzen’s The New Spanish Table, I did not want to fiddle with a tapas meal on a weeknight meal, so instead we had a meal that fell a little short of my usual standards. And I do not regret it for a moment.


Riojan Potatoes with Chorizo and Chile
 
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Closely adapted from Anya von Bremzen
Author: TheSpicedLife
Ingredients
  • 1 large dried pimiento choricero or ancho chile pepper (I used the ancho), stemmed, seeded, torn into large pieces
  • 3 lbs Yukon Gold potatoes (I highly recommend using organic potatoes--they taste SO much better)
  • 2 T extra virgin olive oil
  • 1 medium-large onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 green or yellow (I prefer the sweeter yellow) bell pepper, thinly sliced
  • 6-8 oz sweet Spanish style chorizo, sliced into rounds (if you use a particularly dry sausage, I recommend dicing instead)
  • 3 garlic cloves, minced
  • ½ t sweet smoked paprika
  • ½ cup dry white wine
  • 1 bay leaf
  • approx. 2 cups chicken stock
  • salt and pepper to taste
  • chopped flat leaf parsley for garnish
Instructions
  1. Soak the dried pepper in ½ cup very hot water until softened, about 30 minutes. Then place it in a blender and puree it. Set aside.
  2. Chop the potatoes into bite sized chunks and place in a bowl of water.
  3. Heat a 4-6 quart Dutch oven over medium low heat. Add the onion with a pinch of salt and cook for 3 minutes, then add the sliced peppers also. Cook, stirring, for 5 minutes. Add the chorizo and cook another 5 minutes. Add more olive oil if necessary.
  4. Drain the potatoes and quickly pat them dry (don't worry too much about it). Add them to the pot with the garlic and cook for another 3 minutes, stirring. Add the wine, paprika and bay leaf and stir. Add the pureed rehydrated pepper along with enough chicken stock to barely cover the potatoes. Season with salt and pepper to taste. Increase the heat and bring to a boil. Cover and reduce the heat to simmer.
  5. Cook until the potatoes are tender and some are starting to fall apart, about 30 minutes. Remove several potatoes and mash them. Add them back into the pot to thicken it. Let the stew sit for 10 minutes before serving, sprinkled with parsley.
3.2.2708

 

 

Affiliate links were used in this post but only to link to items being discussed and linked to in any case.

Filed Under: chorizo, potato dishes, sausage, soup, Spanish cuisine Tagged With: chorizo, peppers, potatoes, riojan, sausage, soup, Spanish, stew, tapas

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Comments

  1. Lo says

    February 18, 2011 at 8:31 pm

    Oh, gosh. I can't blame you for gobbling up a whole bowl of this. Looks scrumptious — all that flavor in one delicious place!

    Reply
  2. Dinners and Dreams says

    February 19, 2011 at 8:56 am

    All os Spain is in this wonderful bowl. Chorizo, potatoes and chiles are all favorite ingredients of mine. Amazingly comforting dish.

    Have a great weekend!

    Nisrine

    Reply
  3. Kath says

    February 19, 2011 at 3:35 pm

    This looks incredible! I love Yukon gold potatoes and chorizo – what a great combination!

    Reply
  4. Catherine says

    February 19, 2011 at 6:28 pm

    Why would you regret eating this? It looks wonderful! Delicious presentation!

    Blessings,
    Catherine

    Reply
  5. Kate @ Diethood.com says

    February 19, 2011 at 10:16 pm

    oh this sounds great… I would have swallowed up the whole thing :).
    Soups are so good this time of the year, my husband would love this one!

    Reply
  6. kita says

    February 20, 2011 at 8:16 pm

    You have more control then myself based on your wanting to have it as tapas instead of indulging. This household is all about carbs. I feel guilty, but I don't stop it either >.> This does sound delicious.

    Reply
  7. Cheryl and Adam @ pictureperfectmeals.com says

    February 21, 2011 at 6:48 pm

    This would defy my self-control as well! Simply delicious and irresistible. Thanks!

    Reply
  8. Jen says

    February 24, 2011 at 10:54 am

    I can't find the peppers you mention where I live. Do you have any recommendations for substitutes?
    Thanks,
    Jen
    http://beachbodycoach.com/nehuntress

    Reply
  9. Laura says

    February 27, 2011 at 10:01 pm

    Jen: the dried whole chile, the smoked paprika or the fresh chilies? For the dried ancho, I guess you could sub more smoked paprika. Ancho has a smoky flavor but it has not been smoked per se. For subbing for the smoked paprika, sub regular paprika with a pinch or so of ground chipotle (or just sub all paprika). If you are referring to the fresh bell pepper–well that would shock me! 🙂 I have no idea what you would sub for them that wouldn't be still harder to find.

    Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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