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Patatas a la riojana with chorizo and bread

Patatas a la riojana is a Spanish potato and chorizo stew, serving 4, ready in 50 minutes, easy difficulty, for €2.30 per person. The key to this dish is the chorizo, which colors and flavors the whole sauce, and potatoes broken rather than cut, which thicken the broth naturally.

Tonight we're heading to Rioja with a potato and chorizo stew, red and smoky, with bread to mop up the sauce.

Patatas a la riojana with chorizo and bread
Total time
50 min
Difficulty
Easy
Cost per person
€2.30
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This is a one color dish, a deep red that comes from paprika and the oil released by the chorizo as it cooks in the pot. The potatoes simmer in that sauce until they turn soft, almost melting, and the broth thickens on its own thanks to the starch released when you break the potatoes instead of slicing them with a knife.

It is the kind of winter dish you set in the middle of the table with bread for dipping, no side dish needed. It works well on a weeknight because it takes few steps, and kids tend to like it since mild chorizo brings smoky flavor without any heat. Mon Chou suggests it as soon as evenings turn cooler.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 1 kg
  • Red bell pepper 1
  • Onion 1
  • Garlic 3 cloves

Butcher

  • Mild chorizo 250 g

Pantry

  • Sweet paprikaoften in the pantry 2 tsp
  • Smoked paprikaoften in the pantry 1 tsp
  • Bay leavesoften in the pantry 2
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

Bakery

  • Baguette 1

Allergens Gluten

The step by step recipe

  1. Cook the onion, diced bell pepper, and garlic in the olive oil until softened. 10 min

    Cook over low heat, the vegetables should soften rather than brown.

  2. Add the sliced chorizo and let it release its red oil.

    The oil from the chorizo gives the whole dish its color and flavor.

  3. Peel the potatoes, score them with a knife and break them into large chunks, then add them along with the paprikas and bay leaves.

    Scoring then breaking creates rough edges that catch the sauce.

  4. Cover just with hot water, season with salt, and cook covered over medium heat. 30 min

    The water level should just reach the top of the potatoes, no more.

  5. Serve in deep bowls with big chunks of baguette.

    Mash a few potatoes into the sauce to thicken it, if needed.

Our tips to get it right

  • Pick a mild chorizo that isn't too dry, it should release red oil as it cooks, otherwise the sauce stays pale.
  • Taste the broth before serving, smoked paprika can already bring enough saltiness depending on the chorizo brand.
  • If the sauce is still too thin at the end of cooking, simmer uncovered a few more minutes to let it reduce.

The variations

  • Swap the mild chorizo for a spicy one if you like heat, the rest of the recipe stays the same.
  • For a vegetarian version, skip the chorizo and add an extra tablespoon of smoked paprika to keep the color and smoky flavor.
  • To save time, cut the potatoes into even chunks with a knife instead of breaking them, cooking goes faster but the sauce will be slightly less thick.

What to serve it with

  • Crusty bread for dipping
  • A simple green salad
  • A glass of light red wine

Storage

Keeps 2 to 3 days in the fridge in a sealed container. This stew freezes well for up to 2 months, the potato texture barely changes after thawing. Reheat gently in a pot, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Can I use spicy chorizo instead of mild chorizo?

Yes, spicy chorizo works great and makes the dish hotter. Keep the same amount, only the heat level changes.

Why break the potatoes instead of cutting them?

Breaking the potatoes creates rough edges that release more starch into the sauce. That starch naturally thickens the broth without needing any flour.

Can I make this stew ahead of time?

Yes, it actually tastes even better reheated the next day once the flavors have had time to mingle. Keep it in the fridge and warm it gently in a pot.

Is this dish good for kids?

Yes, with mild chorizo the flavor stays smoky without any heat. It is easy to eat, especially with bread for dipping, and kids usually enjoy it.

How long does it take to make a patatas a la riojana with chorizo and bread?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a patatas a la riojana with chorizo and bread?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a patatas a la riojana with chorizo and bread cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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