Smoky Patatas a la Riojana with Chorizo

Why You’ll Love This Recipe

• Classic La Rioja comfort: smoky, savory, and deeply satisfying with minimal ingredients.
• “Cracked” potatoes naturally thicken the broth into a silky, brick-red sauce.
• One-pot, weeknight-friendly technique with big, rustic Spanish flavor.
• Flexible heat level with sweet and hot pimentón to suit your taste.

Grocery List

• Produce: Potatoes, onion, red bell pepper, garlic, flat-leaf parsley, bay leaves
• Dairy: None
• Pantry: Spanish chorizo (semi-cured), extra-virgin olive oil, sweet and hot smoked paprika, tomato paste (optional), low-sodium chicken stock or water, sherry vinegar, kosher salt, black pepper

Full Ingredients

The Stew

• 2 lb (900 g) potatoes, peeled and “cracked” into 1.5-inch chunks
• 8 oz (225 g) Spanish chorizo, semi-cured, sliced 1/2-inch thick
• 3 tbsp extra-virgin olive oil, divided
• 1 large yellow onion (about 10 oz/300 g), small dice
• 1 large red bell pepper (about 6 oz/180 g), small dice
• 4 garlic cloves, thinly sliced
• 2 tsp sweet smoked paprika (pimentón dulce)
• 1/2 tsp hot smoked paprika (pimentón picante), or to taste
• 2 bay leaves
• 5 cups (1.2 L) low-sodium chicken stock or water (water is traditional)
• 1 tbsp tomato paste (optional, for color and depth)
• 1 tsp kosher salt, plus more to taste
• Freshly ground black pepper

To Finish

• 1 tsp sherry vinegar (or red wine vinegar), to brighten
• 2 tbsp chopped flat-leaf parsley
• Extra-virgin olive oil, for drizzling

Optional Add-Ins

• 1 roasted piquillo pepper, cut into strips, added in the last 5 minutes
• 1/4 cup (60 ml) dry white wine to deglaze after blooming paprika

Step-by-Step Instructions

Step 1: Prep and “crack” the potatoes

Peel the potatoes. For each chunk, insert the knife halfway through, then twist and pull to break the piece off rather than slicing cleanly. This technique—called “chascar” in Spain—creates jagged edges that release starch as they cook, naturally thickening the broth. Aim for 1.5-inch pieces for even cooking.

Step 2: Render and brown the chorizo

Heat 1 tbsp olive oil in a heavy pot (4–5 qt) over medium heat. Add the chorizo and cook, stirring occasionally, until some fat renders and the edges take on a light bronze color, 3–4 minutes. Scoop the chorizo to a bowl, leaving the flavorful oil in the pot.

Step 3: Soften the aromatics

Add the remaining 2 tbsp olive oil, onion, and red bell pepper to the pot with a pinch of salt. Cook over medium heat, stirring, until the onions turn translucent and the peppers soften, 6–8 minutes. Stir in the garlic and cook 1 minute until fragrant.

Step 4: Bloom paprika (off heat) and build flavor

Take the pot off the heat. Stir in the sweet and hot smoked paprika and the tomato paste (if using). Bloom for 30 seconds, stirring to coat the vegetables; this prevents the paprika from burning and turning bitter. If using white wine, return the pot to medium heat and splash it in, scraping up any browned bits. Reduce by half, 30–60 seconds.

Step 5: Add potatoes, bay, and liquid

Return the chorizo to the pot. Add the cracked potatoes, bay leaves, stock or water, and 1 tsp kosher salt. Bring just to a boil, then immediately reduce to a gentle simmer. Partially cover and cook until the potatoes are tender but not falling apart, 20–25 minutes. Avoid vigorous stirring early on to keep the potatoes intact.

Step 6: Thicken to a silky, brick-red broth

Lightly mash 6–8 potato chunks against the side of the pot and stir them back in. Simmer uncovered 5–10 minutes more, stirring occasionally, until the liquid reduces slightly and turns silky and brick-red from the paprika and chorizo fat. Taste and season with more salt and black pepper as needed.

Step 7: Finish and serve

Turn off the heat. Stir in the sherry vinegar and a drizzle of olive oil. Let the stew rest 5 minutes so the flavors settle. Remove bay leaves, sprinkle with chopped parsley, and serve hot with crusty bread for dipping.

Pro Tips

• Crack, don’t cube: Jagged potato edges are the secret to a naturally thick, glossy broth.
• Bloom paprika off heat: A brief bloom prevents bitterness and unlocks smoky aromatics.
• Choose the right chorizo: Use Spanish semi-cured chorizo (not fresh Mexican chorizo). If using fully cured, slice thicker and reduce browning time.
• Control body: Too thick? Add a splash of water. Too thin? Mash a couple more potato pieces and simmer a few minutes longer.
• Water vs. stock: Water is traditional and lets the paprika sing; stock yields a richer, rounder broth—both are excellent.

Variations

• Riojana with piquillos: Add strips of roasted piquillo peppers in the last 5 minutes for gentle sweetness and color.
• Vegetarian riff: Skip chorizo, add 1 extra tbsp olive oil, 1 tsp more sweet paprika, and a can of chickpeas (drained) with the potatoes.
• Greens and heat: Stir in a handful of chopped kale or spinach during the final 5 minutes; bump heat with extra pimentón picante or a pinch of cayenne.

Storage & Make-Ahead

Cool completely, then refrigerate in an airtight container for up to 4 days or freeze for up to 2 months. The stew thickens as it sits; loosen with a splash of water or stock while reheating gently over medium-low heat until piping hot. Flavor deepens overnight, making this a great make-ahead. If a fat layer forms on top after chilling, lift it off before reheating.

Nutrition (per serving)

Approximate: 530 calories; 31 g fat; 48 g carbohydrates; 18 g protein; 4 g fiber; 980 mg sodium. Values will vary based on chorizo brand, stock, and salt.