Pan & Wok
Patatas a la riojana
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
The potatoes are deliberately opened so that their starch binds a strong, red chorizo stock. A down-to-earth meal from Rioja.
Timing
- Preparation: 15 min.
- Cooking/Baking: 45 mins.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 480 kcal
- Protein
- ≈ 17 g
- Carbohydrates
- ≈ 47.5 g
- Fat
- ≈ 23.5 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Paprikapulver (Matvaretabellen)
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 900 g mainly waxy potatoes · ≈ 900 g · Assumed quantity / reference product
Kartoffel geschält, roh (K110100) - 220 g chorizo for cooking · ≈ 220 g · Assumed quantity / reference product
Sausage, chorizo (MT:03.363) - 1 large onion · ≈ 150 g · Assumed item weight × count; total amount
Speisezwiebel roh (G480100) - 1 green pepper · ≈ 150 g · Assumed item weight × count; total amount
Gemüsepaprika grün, roh (G541100) - 2 cloves of garlic · ≈ 6 g · Assumed item weight × count; total amount
Knoblauch roh (G490100) - 1 tbsp sweet paprika powder · ≈ 7 g · Assumed quantity / reference product
Paprikapulver (Matvaretabellen) (PAPRIKA) - 1 dried Ñora or 1 tsp paprika pulp (optional) · ≈ 2.5 g · Assumed quantity / reference product
Paprikapulver (Matvaretabellen) (PAPRIKA) - 2 tbsp olive oil · ≈ 27.3 g · Assumed quantity / reference product
Olivenöl (Q120000) - 750 ml water or mild broth · ≈ 750 g · Assumed quantity / reference product
Trinkwasser (N110000)
Not included in the base calculation
- 1 bay leaf · Aromatic / small seasoning or colouring amount
- Salt as needed · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 900 g mainly waxy potatoes
- 220 g chorizo for cooking
- 1 large onion
- 1 green pepper
- 2 cloves of garlic
- 1 tbsp sweet paprika powder
- 1 dried Ñora or 1 tsp paprika pulp (optional)
- 2 tbsp olive oil
- 1 bay leaf
- 750 ml water or mild broth
- Salt as needed
Instructions
- Peel the potatoes and break off the last piece of each potato when cutting so that the broken edge releases starch. Cut chorizo into 1cm thick slices.
- Dice onion and pepper. Sauté in olive oil for 7 minutes, stir in garlic. Fry the chorizo for 3 minutes.
- Briefly add paprika powder and optional Ñora pulp, then immediately pour in water. Add potatoes and bay leaves; the liquid should just cover the potatoes.
- Bring to the boil once and simmer uncovered over a low heat for 25-30 minutes until the potatoes are soft and the stock is creamy. If necessary, add some liquid.
- Remove the bay leaves, season and serve hot in a deep plate.
Tips
- The stock doesn't need any cream or flour. Potato starch and chorizo fat give it character.
- Paprika pulp instead of Ñora is a modern kitchen aid; The stew works even without both.
