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    Patatas a La Riojana

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    Patatas a La Riojana

    Serves: 4


    • Black pepper to taste
    • 3-4 tablespoons good Spanish olive oil
    • 250g chorizo, thickly sliced
    • 1 onion, peeled and sliced
    • 2 garlic cloves, chopped
    • 1kg potatoes, peeled and cut into cubes
    • 1 bay leaf
    • 1 teaspoon sweet pimentón (paprika)
    • 1 glass of dry white wine
    • A little vegetable stock or water
    • Salt


    1. Heat the olive oil in an *earthenware pot or cazuela. Sauté the chorizo, then add the onion and garlic. Cook for a few minutes. Add the potatoes and season with salt and pepper, the bay leaf and the paprika. Stir a little and pour in the wine. Add a little stock or water and cook very slowly for 45 minutes or until ready. The potatoes will be firm, but all the liquid should have evaporated.
    2. * If you don't have a heatproof earthenware pot then use a heavy based pan.

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    5 stars