Riojan Potato-Chorizo Stew

Riojan Potato-Chorizo Stew is a hearty and flavorful Spanish dish that combines the rich and spicy taste of chorizo with tender potatoes and a savory broth. This stew is perfect for a comforting meal that brings the essence of Spain to your table.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Course Main Course

Cuisine Spanish

Servings servings

Calories 400 kcal

Ingredients

5 tablespoons (75 mL) olive oil
1 small onion , chopped
2 garlic cloves , minced
10 small potatoes , preferably Monalisa, Kennebec, or Yukon Gold, peeled
1½ teaspoons kosher salt
1 link (8 ¾ ounces/250 g) Spanish chorizo (dulce or picante), sliced into thick coins
1 dried red guindilla chile (optional)
1 cup (240 mL) white wine

Wine Pairing

Mencía

Instructions

In a wide, shallow saucepan, heat 3 tablespoons of the olive oil over medium heat. Add the onion and garlic and cook, stirring, for 5 to 7 minutes, until soft.
Meanwhile, insert a knife about ½ inch (1.5 cm) into a potato and then rotate and lift the knife, breaking off an irregularly shaped piece. Rotate the potato and repeat; repeat with the remaining potatoes.
Add the potatoes to the pan and, if the pan looks dry, add the remaining 2 tablespoons olive oil. Season with the salt. Cook, stirring occasionally, for 10 minutes more. Add the chorizo, paprika, and chile (if using) and cook, stirring occasionally, for 2 to 3 minutes more. Raise the heat to medium-high and add the wine. Simmer until slightly reduced, about 3 minutes. Add water almost to cover and bring to a simmer, stirring occasionally to encourage the potatoes to break slightly. Cook until reduced to a thick sauce, about 15 minutes. Taste and adjust the seasoning, if necessary. Serve in shallow bowls with a glass of Rioja wine alongside.

Nutrition

Calories: 400kcalCarbohydrates: 25gProtein: 15gFat: 25gSaturated Fat: 8gCholesterol: 60mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 300IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Keyword basque, basque food, chorizo, riojan potato-chorizo stew, spanish cusine, spanish food, stew

Tried this recipe?Let us know how it was!

Tucked away in the northwest corner of Spain, Basque Country not only boasts more Michelin-starred restaurants per capita than any other region in the world, but its unique landscape and traditions inform every bite of its soulful cuisine, from pintxos to accompany a glass of wine to the elbows-on-the-table meals served in its legendary eating clubs. Marti Buckley, an American chef, journalist, and passionate Basque transplant, unlocks the mysteries of this culinary world in her new book by bringing together its simple, ingredient-driven recipes with stories from the Basque kitchen, and vivid photographs of both food and place.

Riojan Potato-Chorizo Stew