Rioja-Style Potato and Chorizo Stew | James Beard Foundation
“This is a famous peasant dish that can be enjoyed as an appetizer,” says Marichu’s Teresa Barrenechea. “It is typical of the Rioja region of Spain, as well as of the Basque province of...
Ingredients
- Cut them so that they are the size of chestnuts.
- Add them to the stew.
- Add the paprika powder and salt.
- Increase the heat to high and add water just to cover the ingredients.
- If additional thickness is desired, crush a few of the potatoes against the wall of the pot and mix them in before serving.
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