Spanish Saturday! A Simple & Spicy Tapas Lunch Recipe: Patatas a la Riojana

Spanish Saturday! A Simple & Spicy Lunch Recipe: Patatas a la Riojana

Spanish Saturday!

A Simple & Spicy Tapas Lunch Recipe:

Patatas a la Riojana

Saturday is here again, a busy day filled with shopping, housework and then a spot of TV with The Six Nations all afternoon! There’s a promise of “eating out” in the evening, so all that is needed is a simple, light lunch – something that can be balanced on a lap or tray whilst viewing the rugby. The sun is out and spring appears to have sprung today – I was woken up by something unfamiliar and almost alien, rays of sunshine streaming through the window…..could this REALLY be the start of spring? Whether it is or not, I feel quite perky and light-hearted, so I decide on a Mediterranean style dish for lunch, something easy to make and that is packed full of flavour……and something that I can eat with crusty fresh bread as well as some rather nice Spanish apple flavoured alioli (aioli).

Patatas a la Riojana

I decide on a Spanish classic, Patatas a la Riojana, not as well known as it’s Tapas cousin, Patatas Bravas, but just as delicious and my favourite Spanish potato dish, as it has chorizo sausage in it, as well as onions, garlic and smoked paprika. It’s a simple recipe, and although most methods suggest peeling the potatoes, I like to leave the skins on, (as long as you are using new or small potatoes) as they add flavour and texture to the dish. I love this recipe when served with aioli, for indulgent dipping and dunking, as well as the ubiquitous crusty bread this makes a tasty meal that is packed full of spice and flavour. I served these with some Spanish Apple Alioli that I received in a Foodies Larder Hamper a few weeks ago; this apple alioli is from a cooperative on the Island of Mallorca uses a local extra virgin olive oil made from a blend of Arbequina and Picual olives. It’s deliciously sweet and fruity flavour goes wonderfully with this alioli variant made with apples. (Foodies Larder)

Apple Alioli

The potatoes were red with smoked paprika and chorizo oil, the onions and garlic had almost melted into the spiced sauce and the bay added a subtle fragrance and flavour to this rustic Spanish tapas dish. We dipped and dunked and tore at the bread, it was quite the most relaxing and sublime meal we had had recently, and whilst we ate in companionable and yet greedy silence, I saw birds swooping over the garden, beaks laden with “nest-building” grasses, straw and discarded strips of paper……maybe, JUST maybe spring was really here.

Patatas a la Riojana

I am sure that this recipe is wonderful all year around, but if like me, you have had visions of al fresco dining, and dreams of idle sunlit days under the shade of the old oak tree in the garden, then this is just the dish for you, to jolt you in the right direction and move you along the seasonal culinary calendar. I hope you enjoy the weekend, and do pop back for more recipes and kitchen chat soon, Karen

Spanish Saturday! A Simple & Spicy Tapas Lunch Recipe: Patatas a la Riojana

Disclaimer: I received a Foodies Larder hamper for review; all opinions and views are my own.

Spanish Saturday! A Simple & Spicy Tapas Lunch Recipe: Patatas a la Riojana

Patatas a la Riojana

Print recipe

Serves 4
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Meal type Appetizer, Lunch, Main Dish, Side Dish, Snack, Starter
Misc Serve Hot
Occasion Barbecue, Casual Party
Region Spanish
Website The Foodies Larder
This classic Spanish potato dish is not as well known as Patatas Bravas, but is just as delicious and makes a fabulous snack, light lunch or supper dish when served with crusty bread and aioli, as well as salad.

Ingredients

4 potatoes (cut into small cubes, no need to peel if they are new)
1 onion (peeled and chopped)
1 chorizo sausage, cut into 1cm thick slices (skin removed first)
3 garlic cloves (peeled and finely chopped)
2 tsp smoked paprika (pimenton)
1 bay leaf
30ml olive oil
200ml water
sea salt to taste

Note

This classic Spanish potato dish is not as well known as Patatas Bravas, but is just as delicious and makes a fabulous snack, light lunch or supper dish when served with crusty bread and aioli, as well as salad. (Recipe: The Foodies Larder)

Directions

Step 1 In a frying pan, heat the olive oil and add the onions and the garlic, cooking until golden.
Step 2 Add the chorizo and cook until browned, about 2 minutes. Add the potatoes to your pan, stirring to coat them in the oil released by the chorizo. Cook for 10 minutes.
Step 3 When the potatoes start to brown, add the paprika, the salt, bay leaf and the water, pouring in just enough to mostly cover the mixture.
Step 4 Bring to the boil and then reduce the heat and simmer, stirring occasionally, until the potatoes are cooked through and the water has reduced by approximately half leaving a thick stew - about 20 minutes.
Step 5 Remove from the heat, check the seasoning and then serve together with crusty bread and aoili.
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