Patatas riojanas: Difference between revisions
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===Recipe review=== | |||
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'''<span class="reviewTitle">Nice starter!</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;">4<span class="reviewScore"></span>/5</span> | |||
<span class="reviewDesc">Especially with lots of garlic.</span> <span class="reviewAuthor"> - [[User:Klapaucius|Klapaucius]] </span></span> | |||
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|CookTime = 50 minutes | |CookTime = 50 minutes | ||
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Riojan [[Potatoes|potatoes]] are usually served as a [[Tapa|tapa]], but can be used as a first course or accompaniment. | Riojan [[Potatoes|potatoes]] are usually served as a [[Tapa|tapa]], but can be used as a first course or accompaniment. | ||
Revision as of 16:28, 31 August 2021
Recipe review
Nice starter!
4/5
Especially with lots of garlic. - Klapaucius
| Patatas riojanas | |
|---|---|
 |
| Servings: | 4 or more as a tapa |
| Calories per serving: | 1056 |
| Ready in: | 1 hour 10 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 50 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 21st January 2013 |
Riojan potatoes are usually served as a tapa, but can be used as a first course or accompaniment.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 onion, peeled and chopped
- 1 green pepper, chopped
- Olive oil
- 8 Cloves of garlic, peeled and chopped
- 1 bay leaf
- Salt
- 1 kg waxy new potatoes, washed and chopped
- 1 kg pork chops, pre cooked, boned and cut into bite size pieces
- 2 cooking chorizos, sliced
- 1 green chilli, chopped (and seeded if desires)
- 2 teaspoons sweet paprika
- Water
- Parsley, chopped (to garnish)
Method
- Gently sauté the onion and green pepper in some oil, together with the garlic, bay leaf and a little salt.
- Add the potatoes, chops and chorizo.
- Cover with water and add the chilli and paprika.
- Allow to cook gently for about 40 minutes until most of the liquid is absorbed.
- Serve sprinkled with chopped parsley.
Variations
Not all recipes include pork so if you wish to leave them out, add some extra chorizo.
For a spicier version, use hot smoked paprika and as usual, you can adjust the amount of garlic.
Chef's notes
Try not to let the potatoes over-cook or they will disintegrate. If you cannot get waxy potatoes, then use others but add them about 10 minutes later than the recipe states. --JuliaBalbilla 07:33, 2 February 2009 (UTC)
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