Riojana potatoes

Ingredients for 4 servings:

• 500 g chorizo, fresh
• 6 potatoes
• 4 cloves garlic, finely chopped
• 1 bell pepper(s), green, diced
• 1 chili pepper(s)
• 1 onion(s), finely diced
• 2 tomatoes, peeled, pitted, cut into small pieces
• 1 jar white wine
• 1 jar meat broth
• 6 tbsp olive oil
• 1 pinch(s) of sugar
• 2 bay leaves
• salt and pepper
• 1 tsp Allspiceón de la Vera, mild, if not available, other mild paprika powder
• possibly crème fraîche

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Potatoes with chorizo

Sauté the garlic cloves with the onions, chili pepper, and bell pepper in olive oil with a little salt until the onions are translucent. Now add the tomatoes and leave on the heat for a few more minutes. Then add the chorizo, sliced ​​​​(about 1 cm), and after a few minutes, the roughly diced potatoes. After another 3 minutes, add the wine. Bring to a boil, then pour in the meat broth and add the paprika. Cook for about 20 minutes, until the potatoes are tender. Season with salt and pepper. A little tip: If you don’t cut the potatoes all the way through and then break up the rest, the liquid will be thicker. It’s not part of the classic recipe, but a spoonful of crème fraîche per plate adds a rounded flavor.