Patatas a la Riojana
Potatoes stewed with chorizo and paprika.
Ingredients
- 800 g Potatoes
- 200 g Cooking chorizo
- 1 Onion
- 3 cloves Garlic
- 1 tbsp Pimenton dulce (sweet smoked paprika)
- 3 tbsp Extra-virgin olive oil
- 1 tsp Salt
- 1 Bay leaves (optional)
Method
- Chop the onion and garlic and slice the chorizo. Break the potatoes into rough chunks: push the tip of a knife partway in, then twist and snap off a piece (the jagged edges help thicken the stew).
- Cook the chorizo in a little olive oil over medium heat until it releases its red fat, then add the onion and garlic and cook until soft. Stir in the pimenton.
- Add the potatoes, bay leaves, salt, and enough water to cover, then simmer until the potatoes are tender and the stew has thickened.
- Serve hot with bread.
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About Patatas a la Riojana
Patatas a la Riojana is a humble potato and chorizo stew from La Rioja in northern Spain, wine country whose cooking is famously rooted and unfussy. It belongs to the family of Spanish guisos — slow, comforting one-pot stews — and its whole character comes from just a few ingredients working together: potatoes, cooking chorizo, onion, garlic, and a generous spoonful of sweet smoked paprika. The paprika and the chorizo's own rendered fat tint the broth a deep brick red and carry a gentle smokiness that defines the dish far more than any long list of seasonings could.
The signature move here is in how the potatoes are broken rather than cut — a knife tip pushed partway in and twisted to snap off jagged chunks. Those ragged edges release starch as they simmer, thickening the stew into something between a soup and a braise without any flour or cream. It eats warm and softly spiced, the potatoes tender and infused with chorizo fat, and it comes together in about 40 minutes, which makes it a genuine weeknight stew as much as a rustic tradition. Serve it hot in bowls with plenty of crusty bread for mopping up the red broth, and it becomes a full, satisfying meal on its own.
Patatas a la Riojana: frequently asked questions
How many calories are in Patatas a la Riojana?
A serving has about 446 calories — 17.1g protein, 41.3g carbs, 25.1g fat, 6.1g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Patatas a la Riojana gluten-free?
Based on its ingredients, Patatas a la Riojana has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
How long does Patatas a la Riojana take to make?
About 40 minutes start to finish, but only around 18 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Patatas a la Riojana?
The core ingredients are essential, but you can leave out bay leaves — they're optional and mainly there for extra flavor or finish.
How many servings does Patatas a la Riojana make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.