Patatas a la riojana – potato and chorizo stew

Ingredients for 4 portions

• 2Choricero peppers, dried
• 1Yellow onion, finely chopped
• 1Italian green pepper, finely chopped
• 2 clovesGarlic, finely chopped
• 200 gSpanish chorizo, in thick slices
• 3 tbspOlive oil
• 1 kgPotato
• 1 tspSmoked paprika, sweet
• 1Bay leaf
• ≈ 1 lWater
• to tasteSalt

Method

1. Soak the choricero peppers in hot water for about 20 minutes.
2. Finely chop the onion, green pepper and garlic, and cut the chorizo into thick slices.
3. Heat the oil in a wide casserole and gently fry the onion and pepper over a low heat for 10 minutes, until soft. Add the garlic and fry for another minute.
4. Peel the potatoes and break them into chunks: push the knife in a little way and twist so the pieces snap off. The rough edges release starch that thickens the stew.
5. Open the soaked peppers, remove the seeds and scrape out the flesh with a knife. Discard the skins.
6. Add the chorizo to the pan and fry for 2 minutes. Take the pan off the heat and stir in the paprika and the choricero flesh, so the paprika doesn't burn.
7. Add the potatoes and stir to coat. Add the bay leaf, pour in the water so it just covers them, season with salt and bring to the boil.
8. Simmer uncovered over a medium heat for about 25 minutes, until the potatoes are tender. Shake the pan now and then instead of stirring.
9. Leave to rest for 5 minutes so the broth thickens, then serve.

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