Patatas a la Riojana are Rioja-style potatoes simmered with sweet pimentón (paprika), Spanish chorizo and caramelized onions. This comforting, flavorful stew makes a great tapas addition or a satisfying lunch or dinner.
Table of Contents
What are patatas a la riojana?
Patatas a la Riojana is a traditional Spanish dish of potatoes and chorizo gently simmered with onions and smoky sweet paprika from La Rioja. The result is a rustic, aromatic stew with tender potatoes and savory chorizo pieces.
What is patatas a la riojana in English?
The name translates directly as “potatoes from La Rioja” or “Rioja-style potatoes.” La Rioja is a region in northern Spain known for its paprika and hearty regional cuisine.
Patatas a la riojana ingredients
- Olive oil
- Small onion
- Fresh garlic cloves
- Spanish chorizo
- Potatoes
- Water
- Sweet or hot pimentón (paprika) or hot chili powder
- Bay leaves
- Salt and ground black pepper to taste
What is chorizo?
Chorizo is a cured, often smoked pork sausage seasoned with paprika. Spanish chorizo adds smoky depth and a rich, slightly spicy flavor to stews like patatas a la riojana. Use a firm, sliced chorizo so it holds texture during cooking.
How to make chorizo con patatas
- Step 1 – Heat the olive oil in a casserole or deep pan over medium heat.
- Step 2 – Add the chopped onion and cook until it begins to soften, about 2 minutes.
- Step 3 – Add minced garlic and a pinch of salt; cook another 2–3 minutes until fragrant.
- Step 4 – Add sliced chorizo and cook for about 5 minutes so it releases its oils and browns slightly.
- Step 5 – Add the potato pieces and cook for about 10 minutes, stirring so they start to color.
- Step 6 – Pour in the water, add paprika or hot chili, bay leaves and salt. Bring to a simmer, then lower the heat and cook gently for about 20 minutes until potatoes are tender.
- Step 7 – Remove the potatoes and chorizo temporarily from the pan.
- Step 8 – Increase the heat and reduce the cooking liquid briefly to concentrate the flavors and thicken slightly.
- Step 9 – Return the potatoes and chorizo to the pan, simmer for 1–2 minutes to coat in the sauce.
- Step 10 – Adjust seasoning with salt and black pepper and serve warm.
Tips to make patatas riojana
- Choose a firm chorizo. Firmer chorizo holds its shape and usually offers better flavor. If using a softer sausage, consider slicing thicker or briefly frying first to firm it up.
- Use a starchy but not floury potato that holds shape when simmered, such as Yukon Gold or a medium-starch variety.
- Adjust the paprika level to taste — smoked sweet paprika gives classic flavor, while hot paprika or a pinch of chili adds a spicy kick.
How to serve
Patatas a la Riojana is delicious on its own as a main or can be offered alongside other tapas. It pairs well with crusty bread to soak up the sauce, rice, or simple salads to balance the richness.
- Serve with crusty bread or toasted slices.
- Offer as part of a tapas spread alongside other small plates.
- Garnish with fresh parsley or a drizzle of good olive oil for brightness.
More International Dinner Recipes on AHK
- Älplermagronen (Swiss Alpine Macaroni)
- Tartiflette (French potatoes and cheese)
- Sausage Rougail (Creole sausage stew)
- Chorizo Spaghetti (Italian-style spaghetti with chorizo)
- Broccoli Potato Coconut Curry (Indian-inspired curry)
Patatas a la riojana, chorizo con patatas
Enjoy this comforting Spanish classic. It’s simple to prepare, full of smoky paprika flavor, and ideal for sharing. If you make it, taste and adjust the seasoning, and serve while hot.
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patatas a la riojana
- Author: A Hedgehog in the Kitchen
- Total Time: 1 hour
- Yield: For 2
Description
Patatas a la Riojana are a classic Spanish tapas or dinner recipe featuring tender potatoes and flavorful chorizo in a paprika-scented sauce.
Ingredients
- 2 tbsp olive oil
- 1 small onion, peeled and chopped
- 2 garlic cloves, peeled and minced
- 7 ounces chorizo, sliced into 1/4 inch pieces
- 1/2 lb potatoes, peeled and cut into 1-inch pieces
- 2 cups water
- 1/2 tsp hot chili powder or paprika (adjust to taste)
- 2 bay leaves
- Salt and ground black pepper to taste
Instructions
- Heat the olive oil in a casserole or deep pan over medium heat.
- Add the chopped onion and cook for about 2 minutes until softened.
- Add minced garlic and a pinch of salt; cook for 2–3 minutes until fragrant.
- Add the chorizo and cook for about 5 minutes so it releases its oils.
- Add the potato pieces and cook for about 10 minutes, stirring occasionally.
- Add water, paprika or chili powder, salt and bay leaves. Bring to a gentle boil, then reduce heat and simmer for about 20 minutes until potatoes are tender.
- Temporarily remove the potatoes and chorizo from the pan.
- Raise the heat briefly to reduce the cooking liquid into a slightly thicker sauce.
- Return the potatoes and chorizo to the pan and cook 1–2 minutes to coat in the sauce.
- Season with salt and freshly ground black pepper to taste and serve warm.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Cuisine: Spanish