|
|
Patatas a la Riojana - Rioja Style Potatoes
3 pounds potatoes peeled and cut into chunks
1/2 cup extra virgin olive oil
4 ounces of bacon, diced
6 ounces chorizo, sliced
1 large onion, diced
2 red bell peppers, diced
1 cup white wine
1 tablespoon pimenton (smoked sweet paprika)
1 teaspoon salt (more to taste)
5-6 cups water or chicken stock
In a large frying pan, brown the onions, potatoes and red pepper in olive oil.
Add the chorizo and bacon and cook for 1-2 minutes.
Add the pimenton, wine and salt.
Cover with water or chicken stock and bring to a boil.
Reduce heat and simmer over medium-low heat for approximately 20 minutes.
Stir occasionally and watch for the sauce to thicken.
Serve in small bowls as a tapa or as a side dish.
|
|
