Patatas a la Riojana (Potato Stew with Chorizo and Paprika)
Why this recipe works
- Paprika-rich base: Chorizo releases seasoned fat into the pot, giving the onion, garlic and paprika a deep savoury foundation.
- Naturally thickened broth: Crushing a few tender potato pieces into the stew creates body without needing cream or a separate thickener.
- Simple one-pot method: The stew builds flavour in stages in the same pot, from browning the chorizo to simmering the potatoes.
Get the most out of this recipe
Authenticity notes
- Rioja-style character: The identity of the dish comes from potatoes, chorizo and paprika simmered into a hearty, rustic stew.
- Rustic texture: The potatoes should be tender and slightly broken down, giving the broth a loose, spoonable thickness rather than a smooth purée.
Ingredient notes
- Choose waxy-creamy potatoes: Yukon Gold potatoes work well because they hold some shape while still releasing enough starch to thicken the broth.
- Use sweet paprika carefully: Sweet paprika gives the stew its warm colour and depth, but it can turn bitter if cooked too aggressively after being added.
Adjust the heat
- For less heat: Reduce or omit the chilli flakes and rely on sweet paprika for warmth without a noticeable kick.
- For more heat: Add extra chilli flakes or use hot smoked paprika in place of some of the sweet paprika.
Make-ahead tips
- Good for leftovers: The stew keeps well in the fridge for several days and the flavour settles as it rests.
- Reheat gently: Warm slowly in a saucepan, adding a little water if the potato has thickened the broth too much.
Equipment you'll need
Ingredients
Instructions
- Heat the olive oil in a large pot over medium heat. Slice the chorizo into thick coins, add to the pot, and cook for 4 to 5 minutes until it starts to release its fat and lightly colour.
- Peel and finely chop the onion, then add it to the pot with a pinch of salt. Cook for 8 to 10 minutes, stirring often, until softened and lightly golden.
- Finely chop the garlic and stir it in for 30 seconds until fragrant. Add the sweet paprika and chilli flakes and stir for 20 seconds so they bloom in the oil without burning.
- Peel the potatoes and cut them into bite-sized chunks, then add them to the pot and stir to coat. Add the bay leaves and pour in the chicken stock, scraping the base of the pot to lift any paprika-rich bits.
- Bring to a gentle simmer, then reduce the heat to low and cook for 25 to 30 minutes, stirring occasionally, until the potatoes are tender. Lightly crush a few potato pieces against the side of the pot to thicken the broth, then simmer 2 minutes more.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the best texture, cut the potatoes into uneven chunks so some break down and naturally thicken the broth.
- Keep the heat low after adding the paprika so it stays sweet and does not turn bitter.
- If serving vulnerable groups, ensure the stew is simmered until piping hot throughout, especially if your chorizo is not fully cured.
Substitutions
- Replace Chicken stock with Vegetable broth for a lighter, meat-free base while keeping the same cooking method.
- Replace Chili flakes with Smoked hot paprika for a warmer heat and deeper paprika flavour.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat gently in a saucepan over low heat, adding a splash of water if it has thickened too much, until piping hot.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (20min active)
- Difficulty: Easy
- Cuisine: Spanish
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