Rioja style potatoes, a dish that reminds me of my grandmother and the winters in her house, warming us by the fireplace while the aroma of this stew filled the entire kitchen. It is a humble dish, of peasant origin, but with a richness of flavor that makes it special. Each ingredient contributes its unique touch to create a symphony of flavors that comforts the soul. The potatoes, obviously, are the base of the dish. It is important to choose a variety that falls apart a little when cooked, such as Monalisa or Kennebec, to help thicken the sauce. "Snapping" the potatoes, instead of cutting them with a knife, releases the starch and contributes to that characteristic honeyed texture. The onion, garlic and red pepper form the sofrito, the aromatic base of the stew. The red pepper, in particular, provides a subtle sweetness that balances the flavor of the chorizo. Sweet paprika, an essential ingredient, gives it that characteristic reddish color and an unmistakable smoky flavor. The laurel, an aromatic leaf, adds a touch of freshness and depth to the stew. Chorizo peppers, although optional, intensify the chorizo flavor and provide a slightly spicy touch. And, of course, the fresh chorizo, the soul of the dish. It is important to choose a good quality chorizo, with a good balance between meat and fat, so that it releases all its flavor during cooking. The Thermomix® makes the preparation of this dish very easy, but it is important to follow some tips to obtain the best result. When sautéing the vegetables, make sure they are well chopped so that they cook evenly. When adding the chorizo, do not fry it too much, as it can dry out. When adding the water, just cover them, do not overdo it, so that the sauce does not remain too liquid. If the sauce is too liquid at the end, you can mash some potatoes with a fork and add them to the bowl, as indicated in the recipe. This will help thicken the sauce and give it more body. For a vegetarian or vegan version, you can substitute the chorizo with mushrooms or button mushrooms. Add a little smoked paprika to compensate for the lack of the smoky flavor of the chorizo. You can also add a little vegetable broth instead of water to intensify the flavor. Other variations include adding a little white wine to the sofrito or a little fried tomato to give it a sweeter touch. Rioja style potatoes are traditionally served as a single dish, accompanied by a good piece of bread to dip in the sauce. You can also accompany them with a green salad to balance the richness of the dish. A young Rioja red wine is the perfect pairing for this dish. If you have leftover Rioja style potatoes, you can store them in the refrigerator for a couple of days. When reheating them, the sauce may have thickened a little, so you can add a little water to adjust the consistency. You can also prepare this dish in advance and heat it just before serving. In fact, it is often even richer the next day, as the flavors have settled and mixed even more.

Homemade Rioja Style Potatoes

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Description

Ingredients (11 ingredients)

Preparation (6 steps)

Chop onion, garlic and pepper

Sauté the vegetables

Add the chorizo

Incorporate the rest of ingredients

Cook the potatoes

Adjust the consistency of the sauce

Finished cooking? Great! 🎉

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