Riojana potatoes

Ingredients for 4 servings:

• 100 ml olive oil
• 5 cloves garlic, thinly sliced
• 2 onions, finely chopped
• 2 bell peppers, red, pitted, diced
• 3 tomatoes, roughly chopped
• 300 g smoked chorizo, cut into 2 cm thick slices
• ½ tbsp Allspiceón de la Vera
• 1 kg potatoes, floury, peeled, cut into large cubes
• 2 tbsp red wine or sherry vinegar
• 1 ½ liters of water
• 2 sprigs of thyme, fresh
• Salt and pepper from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Potato stew with chorizo ​​and peppers

Heat the olive oil in a large saucepan over medium heat. Add the garlic, onion, and bell peppers and fry until golden brown, about 15 minutes. Add the tomatoes, chorizo, pimento, and potatoes and cook for another 5 minutes, then add the red wine, thyme, and 1.5 liters of water. Season with salt and pepper and bring the stew to a boil. Reduce the heat and simmer for 25 minutes, until the potatoes are tender and crumble easily. Serve with crusty bread. Spaniards like to eat fatty foods, meaning they drown a lot in their own fat and olive oil. If you have problems with heartburn or spicy foods, keep the following in mind when making your shopping list: Buy mild pimento instead of spicy. Choose a medium-dry red wine instead of sherry vinegar. Eat bread with the stew; it often helps.