45 MINS / EASY
A dish that perfectly identifies our region, La Rioja.
Peel and wash the potatoes and cut them into medium-sized pieces. El gesto de ‘chascar’ es muy importante para que las patatas suelten el almidón y el caldo espese. The ‘snapping’ gesture is very important so that the potatoes release their starch and the broth thickens.
Add the olive oil to a pan and fry the three cloves of garlic over a low heat.
When the garlic is lightly browned, add the spicy (or sweet, to taste) Pimentón de la Vera paprika and stir. It is important that it does not burn, so keep the heat low. Then add the chorizo pepper meat and several pieces (also to taste) of Chorizo Extra Sarta.
If the chorizo is very mature, it will be added to the casserole at this point; if it is fresher, it will be added later so that it does not fall apart. After the chorizo, add the previously ‘chascadas’ potatoes. Stir everything in the pan for one minute with a wooden spoon.
Add the water until it practically covers them. Salt to taste (this can be adjusted later) and keep on a medium-high heat until the potatoes are cooked. Serve immediately with chilli peppers in vinegar or oil, according to taste.
To find out if the potatoes are cooked, prick one of them with a knife and lift it up. If the potato falls under its own weight, it is ready.
Accompany with a Rioja wine with a certain character. A crianza or the new expressive wines from young winemakers of the DOCa. Rioja.