Potatoes in Rioja Wine

Patatas a la Riojana

Type of Dish:

Hot Tapas

Approx. Preparation Time:

About 75 minutes

Difficulty:

Foodie's Play

Serves:

4 people

The Spanish conquistadors discovered the potato on their travels through South America in the 16th century. Today it's impossible to imagine eating in Spain without, at some point, eating potatoes. I confess the potato tastes nicer in Spain. I've consumed more here than i ever did when living in the UK. The potato is a success story in Spain. Rioja is one of my favourite parts of Spain. Not just for the local wine but also for the exquisite food served in towns such as Haro. A place you must find time to stop at and sample the local food and wine. Patatas a la Riojana combines the best of both worlds. Here's a recipe.

List of Ingredients:

2kg potatoes (peeled and diced)

150 mils of olive oil

200g of diced chorizo

150g of diced jamon serrano

2 diced red peppers

1 Spanish onion (finely chopped)

2 crush garlic cloves

1 teaspoon of paprika

2 litres of chicken stock

Preparation Instructions:

Heat the olive oil in a large, heavy bottom saucepan. Add the chopped onion, peppers and crushed garlic. Cook over gentle flame until the onion starts to soften. Add the diced ham, chorizo, paprika and diced potatoes. Cover with chicken stock and cook gently for 30 minutes until the potatoes are just cooked. Skim off the fat that rises to the surface during cooking. Season with salt and pepper, pour into a soup tureen and serve at the table. Do not forget the mandatory bottle of Rioja to accompany this tasty dish.

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