Rioja-style potatoes with chorizo
Rough-snapped potatoes simmer with cooking chorizo, green pepper and choricero pulp in a broth thickened by their starch.
Active time30 min
Cooking1 h
Total1 h 15 min
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Ingredients
- 12 g garlic
- 150 g onions
- 5 g fresh parsley
- 150 g green bell pepper
- 1000 g potatoes suitable for stewing
- 20 g jarred mild choricero pepper pulp
- 900 ml water
- 0.4 g dried bay leaves
- 20 ml olive oil
- 3 g fine salt
- 300 g raw mild fresh cooking chorizo
Preparation
Wash and deseed the pepper. Peel the potatoes, the onions and the garlic. Chop the onion and garlic and dice the washed pepper. Slice the chorizo about 1 cm thick. Cut the potatoes into pieces about 3 cm across, finishing each cut by snapping the last part with the blade: the rough surface helps thicken the broth.
12 g garlic150 g onions150 g green bell pepper1000 g potatoes suitable for stewing300 g raw mild fresh cooking chorizo- knife
- vegetable board
- meat board
Heat the oil in a casserole. Cook the onion and pepper over medium heat for 7 min, stirring. Add the garlic and chorizo and stir for 3 min. The chorizo begins to release its fat but is not yet cooked through.
20 ml olive oil- casserole
- spoon
Add the potatoes, measured water, bay leaves and salt. Bring to a simmer, cover and cook gently for about 35 min until the potatoes are tender and the chorizo fully cooked. Gently swirl the casserole occasionally rather than stirring vigorously with a spoon. Cook longer if needed.
900 ml water0.4 g dried bay leaves3 g fine salt- casserole
- lid
- oven gloves
Gently stir in the choricero pulp and simmer for 2 min. The broth should lightly coat the potatoes. If still too thin, crush some potato pieces against the side and fold them back in to thicken it. Remove the bay leaves. Wash and chop the parsley and scatter over to serve.
5 g fresh parsley20 g jarred mild choricero pepper pulp- casserole
- spoon
- fork
- knife
- board
Allergens
Composition to be confirmed.
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration