Recipe: Patatas Riojanas (Spain)

This quick and delicious supper or lunch is easy to make and even easier on the wallet, which means you can enjoy it with a decent Rioja – it really is worth it. 

I first fell in love with it four years ago having enjoyed it at our hotel in Haro.

When I make it myself nowadays, I use an aromatic white Rioja like Señorío De Espiga for cooking and a well-rounded red like Sierra Cantabria Rioja Crianza for drinking.

TIP: If you don't have white Rioja for cooking, another white wine can be used as long as it's not an oaked variety.

INGREDIENTS (serves 4 adults)

1kg potatoes

250g cooking chorizo

1 x large onion

2 x garlic cloves

4-5 x tablespoons of olive oil

500ml chicken stock

1 x quarter bottle of white Rioja

1 x tablespoon of paprika

METHOD

1. Peel potatoes and cut into one inch chunks.
2. Chop chorizo into one inch pieces.
3. Peel and chop onion and garlic.
4. Heat oil in a heavy based frying pan and fry onion and chorizo until onion is translucent.
5. Add garlic and fry for further minute.
6. Remove from heat and add all other ingredients.
7. Stir and return to heat, bringing to the boil.
8. Cover and simmer on lower heat for 20-30 minutes, until potatoes are cooked.

Enjoy with a glass or three of ruby red Sierra Cantabria Rioja Crianza.