Dinner Tonight: Patatas Riojanas (Potatoes with Chorizo)
Dinner Tonight: Patatas Riojanas (Potatoes with Chorizo) is a gluten free and dairy free main course. This recipe serves 2 and costs $4.65 per serving. One portion of this dish contains about 19g of protein, 41g of fat, and a total of 679 calories. A mixture of olive oil, dry white wine, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so tasty. A couple people made this recipe, and 45 would say it hit the spot. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes roughly 30 minutes. With a spoonacular score of 93%, this dish is tremendous. Similar recipes include Dinner Tonight: Chorizo and Eggs, Dinner Tonight: Chickpeas and Chorizo, and Dinner Tonight: Brussels Sprouts with Chorizo.
Servings: 2
Ingredients:
1 bay leaf
½ cup dry white wine
2 garlic cloves, minced
¼ cup olive oil
1 small onion, chopped
½ red bell pepper, stemmed, seeded, and chopped
¼ teaspoon crushed red pepper flakes
salt and pepper
4 ounces Spanish chorizo, sliced into ¼-inch pieces
1 teaspoon sweet paprika
2 cups water
1 ½ pounds Yukon Gold potatoes, sliced into bite-sized chunks
Equipment:
dutch oven
pot
bowl
Cooking instruction summary:
Procedures 1 Pour oil into a dutch oven set over medium. When oil starts to shimmer, add onion. Cook until it softens, about three minutes. Add potatoes and stir well. Cook, stirring often, until lightly browned, about seven minutes. 2 Add chopped red bell pepper and chorizo. Stir occasionally, and cook for three minutes. Add garlic, cook until fragrant, about 45 seconds. Then add paprika, crushed red pepper flakes, bay leaf, wine, and water. The water should almost cover potatoes. 3 Turn heat to high and bring to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes. Stir occasionally. Cover pot, and cook until potatoes are tender, about ten minutes. 4 Serve in large shallow bowls. Season to taste with salt and pepper.
Step by step:
1. Pour oil into a dutch oven set over medium. When oil starts to shimmer, add onion. Cook until it softens, about three minutes.
2. Add potatoes and stir well. Cook, stirring often, until lightly browned, about seven minutes.
3. Add chopped red bell pepper and chorizo. Stir occasionally, and cook for three minutes.
4. Add garlic, cook until fragrant, about 45 seconds. Then add paprika, crushed red pepper flakes, bay leaf, wine, and water. The water should almost cover potatoes.
5. Turn heat to high and bring to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes. Stir occasionally. Cover pot, and cook until potatoes are tender, about ten minutes.
6. Serve in large shallow bowls. Season to taste with salt and pepper.
Nutrition Information:
covered percent of daily need
