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Patatas a la Riojana

To make this spicy tapas dish truly authentic, use a good white Rioja, although any good quality dry white will do.

  • 650g (1 ½ lbs) small potatoes
  • 175ml (1/3 cup) olive oil
  • 1 large onion, sliced
  • 2 garlic cloves, finely chopped
  • 2 red peppers, chopped
  • 1 tbsp paprika
  • 1 tsp salt
  • 225g (½ lb) chorizo, sliced
  • water
  • 2-3 guindillas or other small mildly hot pickled chile peppers
  • 125 ml (½ cup) dry white wine
  1. Cut the potatoes halfway through, and then snap the open to produce fluffy and absorbent edges. Cook them in hot oil in a large pan for 10 minutes or so, until golden brown. Add the onion and garlic and keep stirring until the onion is soft. Stir in the red peppers, paprika and salt and cook for a further two minutes. Stir in the chorizo and the wine and allow to reduce for a few minutes, then cover with water and add the chillies. Bring to the boil, then reduce heat and simmer for 15 minutes, until the potatoes are tender. Remove the chillies and ladle into bowls. Serve with salad and bread.
Recipe Microformat