Potatoes Rioja Style

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Red potatoes with chorizo for cold winter days.

Published in: Self Improvement
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Potatoes Rioja Style

  1. 1. POTATOES RIOJA-STYLE http://recipespicbypic.blogspot.com
  2. 2. POTATOES RIOJA - STYLE <ul><li>Ingredients for 4 servings: 1 kg of potatoes, 150 grs of chorizo, 1 onion, 2 garlic cloves, ½ big red pepper, 2 dried red peppers (ñoras) or 1 tsp hot paprika, olive oil and salt. </li></ul><ul><li>First of all, cut the dried red peppers in half, take the seeds away and place in a hot water bowl to get them moisturized for a while. </li></ul><ul><li>Slice the chorizo and reserve. </li></ul>
  3. 3. POTATOES RIOJA - STYLE <ul><li>Peel and wash the potatoes. Halve the potatoes by piercing each one with the point of the knife and pulling it apart with the hands. This method eases the release of the starch, which will made the sauce thicker and smoother. Reserve. </li></ul><ul><li>Peel and cut the onion, the garlic and red pepper in small pieces and let cook with generous olive oil spurt at medium/low heat. When ready (onion is transparent) add the chorizo and stir for 1 minute. </li></ul>
  4. 4. POTATOES RIOJA - STYLE <ul><li>Take the dried red peppers out of the bowl and with a spoon get the meat they have inside adhered to the skin. </li></ul><ul><li>Put the potatoes into the cacerole stirring them around so that they don’t get stick to the bottom and pour some hot water. The water should almost cover them. Add the red dried peppers meat and stir. </li></ul>
  5. 5. POTATOES RIOJA - STYLE <ul><li>Add some salt, bearing in mind that the chorizo might have some already. </li></ul><ul><li>When it starts boiling, turn heat down and cover the cacerole so that ingredients cook very slowly for almost half an hour or until the potatoes are soft. </li></ul><ul><li>This dish is better if cooked in the morning/lunch time and eaten at night! Or reserve it for next day’s lunch. </li></ul>

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