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Riojana Potato Soup Recipe – Patatas Riojanas

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Rioja-Style Potatoes - Patatas Riojanas

Rioja-Style Potatoes - Patatas Riojanas

Lisa Sierra (c) 2009 Licensed to About.com Inc.
La Rioja is a small region in the north of Spain, most famous for its high quality wines. The cuisine of La Rioja may not be as famous as its wines, but there are some fabulous-tasting classic dishes from the area. One of them is this potato recipe, "patatas riojanas." It is a relatively simple soup that has chunks of potatoes, fresh Spanish chorizo sausages, onion, garlic and Spanish paprika. This is guaranteed to satisfy your hunger and warm you from the inside out.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 4-5 Servings

Ingredients:

  • 2 1/2 lbs (1 kg) potatoes
  • 2 fresh chorizo sausages (1/2 lb or 1/4 kg)
  • 1 large onion
  • 2 cloves garlic
  • 4-5 Tbsp virgin olive oil
  • 16 oz (500 ml) chicken or beef broth
  • 6 oz (178 ml) white wine
  • 1 Tbsp Spanish paprika

Preparation:

Important Note re Spanish Chorizo: This sausage is very different than Mexican or Caribbean chorizo. Spanish chorizo is a firm, dry sausage where most Mexican chorizo is fresh and soft, not cured. It also has different spices than Spanish Chorizo, so it is not a good substitute for this recipe. If you need a substitute, use Portuguese Linguica sausage, which is very similar to Spanish Chorizo and should be easy to find in your local supermarket. Introduction to Spanish Chorizo explains the differences in the varieties of the classic Spanish chorizo sausages.

Peel potatoes and cut into 1 to 1 1/2 inch chunks. Cut chorizo into 1-inch pieces. Peel and chop the onion. Peel and slice the garlic.

Pour olive oil into a large heavy bottom frying pan. Sauté the chopped onion and chorizo in a few tablespoons of olive oil until onions are translucent, then add garlic slices for 1 minute. Remove pan from heat.

Pour broth and white wine into the onion and chorizo mixture. Add the rest of the ingredients and stir. Heat to a boil, then reduce heat and simmer on low until potatoes are cooked. Be sure to check liquid level, adding more broth if needed.

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