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 Elle Draper

Patatas a la Riojana

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This Spanish recipe for patatas a la Riojana is simple, but does require a little planning. Simple flavours and hearty make this great as a meal, a side dish – or in smaller portions as a tapa. Enjoy!

Ingredients – serves 2 for a meal with bread, 4 as a side dish or 8 as a tapa

  • 4 large potatoes, peeled, parboiled and then diced (1/2 inch cubes)
  • 300 grams of chorizo – cut into bite size chunks
  • 1 small jar/tin of roasted red peppers – drained and cut to bite-size
  • 1 medium onion, peeled and sliced into 1/2 inch rings
  • 4 garlic cloves – finely sliced
  • 1 bottle of white wine (white Rioja is best – but any medium will do)
  • 1 level teaspoon of paprika (smoky is best)
  • 1 level teaspoon of cayenne pepper
  • Olive oil for sautéing (how do you even spell that?!)


  • Heat a good glug of olive oil in a heavy based pan or cazuela
  • Lob in the chorizo and allow it to cook slowly, releasing its flavour into the oil
  • Throw in the onion
  • Keep stirring over a low/medium heat until everything is softened but not browned
  • Now add the paprika, cayenne and garlic – stir well
  • Add the red peppers and potatoes – stir well
  • Pour in a small glass of wine and bring to the boil – just long enough for the potatoes to soften
  • If it starts to boil dry before the potatoes are soft – add a little water. I like this to ooze with just a little extra sauce. But if you want it to be more like a stew… add more water
  • Serve hot with the rest of the bottle of Rioja!

Spain Buddy tips

Not really sure what tips we can give you here because the recipe speaks for itself – but we ‘ve found the following work well:

  • Asparagus tips
  • Fresh green beans
  • Sugar snap peas
  • Green pepper
  • Yellow pepper
  • Leek
  • Don’t be tempted to add chilli – the paprika and cayenne give it a nice warmth. This isn’t a spicy dish
  • A pinh of saffron really enhances this dish
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