Nº 28 · Spanish & Mediterranean · serves 4
Spanish Chorizo and Potato Stew
In Spain: Patatas a la riojana
Patatas a la riojana for the whole family: potatoes that melt into a deep red, smoky sauce full of chorizo.
Ingredients serves 4
Tick off what you already have at home.
Any supermarket
Aisle: charcutería. Pick 'dulce' (not 'picante') in the horseshoe 'sarta' shape; found with the packed cured meats.
Any supermarket
Aisle: frutería. Loose or in nets; purple garlic (ajo morado) is often the most aromatic.
Any supermarket
Aisle: caldos y sopas. Stock comes in cartons near the soups; compare salt levels.
Any supermarket
Aisle: especias. Plain pimentón dulce is unsmoked; the smoked one says 'de la Vera'.
MercadonaLidlMAS
Aisle: aceites. Andalusia is olive oil country: even own-brand oils are good value, often sold by the litre.
To serve
Any supermarket
Aisle: panadería. Freshly baked in every supermarket; the local panadería is often better.
Method
- 1
Peel the potatoes and 'break' them into 3 cm pieces: cut halfway in, then prise them apart. Those rough edges will thicken the sauce later.
- 2
Fry the chorizo in the oil for 3 minutes until it releases its red fat. Add the onion and garlic and soften for 3 minutes; take the pan off the heat and stir in the paprika.
- 3
Put the potato and carrot in the slow cooker, spoon the chorizo mixture over the top and add the passata, stock and bay leaves. The liquid should come to just below the top of the potatoes.
- 4
Cook with the lid on for 6–7 hours on LOW or 3–4 hours on HIGH, until the potatoes are soft.
- 5
Squash a few pieces of potato against the side for a thicker sauce. Remove the bay leaves and only now add salt: chorizo is salty already.
Flavourful Cooking · slowcookerspain.com/en/recipes/spanish-chorizo-and-potato-stew/