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Chorizo and Potato Stew (Patatas a la Riojana)

Patatas a la Riojana (Chorizo and Potato stew) is a a hearty potato stew flavoured with chorizo, smoked paprika and red peppers. It is a traditional dish from the Rioja region in northern Spain and is packed full of flavour and character. This comfort food is perfect for warming you up on a cold winters day and will have you coming back to the pot for more. It is best served with a chunky piece of sourdough bread and washed down with a good quality glass of Rioja wine.


400g Spanish Chorizo, cut into slices, slightly less than 1cm thick

200g Bacon, finely chopped

5 Garlic Cloves, finely chopped

2 Medium onions, finely chopped

2 Red peppers, seeded and finely chopped

3 Medium tomatoes, finely chopped

2 Teaspoons smoked paprika

1/2 Teaspoon chilli powder (optional, use if you like it spicy)

1/2 Teaspoon salt

1 Teaspoon black pepper

1/2 Bottle of red wine

1.5 Kg baby potatoes, peeled and cut into 2.5cm chunks (keep in water if doing this in advance to stop them going brown)

2 Tablespoons red wine vinegar

A handful of fresh thyme

Some fresh sourdough bread to serve

Prep Time: 20 minutes

Cooking Time: 60 minutes

Serves: Enough for 6 People


  1. Heat a large heavy bottomed pot over a medium heat and add the chorizo. You don't need any oil as plenty of fat should come off the chorizo as it frys. Fry until lightly browned on both sides (you'll need to flip it over half way through)

  2. Remove the chorizo from the pan with a slotted spoon, and set to one side. There should be plenty of fat left in the pot

  3. Add the bacon to the pot and fry until lightly browned

  4. Add the garlic, onion and red pepper and fry until golden

  5. Add the red wine to the pot and reduce by half

  6. Add the tomatoes, potatoes, chorizo, paprika, chilli (if using), the salt & pepper and cook for a further 5 minutes

  7. Add the vinegar, some of the thyme leaves and 1.5 litres of water

  8. Bring to the boil, then lower the heat and simmer on a medium heat for about 25 minutes, longer if required, until the potatoes are nicely done. Take one out and taste it if you are unsure

  9. Taste for seasoning and add a little more salt and pepper if you think it is needed

  10. Serve in bowls with a little bit of fresh thyme sprinkled over the top, along with a chunky piece of sourdough bread and a nice glass of Rioja

  11. Enjoy!

Cutting the spuds

Prepping the veg

Slicing the chorizo

Frying the chorizo

Frying the bacon

Frying the veg

Reducing the wine

adding the potatoes and chorizo

Adding the water and simmering

The finished Patatas a la Riojana (Chorizo and Potato Stew)

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