SPN: Patatas a la Riojana
Source of Recipe
The New Mediterranean Diet Cookbook, by Nancy Harmon Jenkins
Patatas a la Riojana
(Potatoes Simmered in a Spicy Stew)
1/2 cup onion -- chopped
1/4 cup extra-virgin olive oil
3 pounds potatoes -- peeled and thickly sliced
6 ounces Spanish-style paprika-flavored chorizo
-- cut into 1/4-inch-thick slices
OR
6 ounces garlicky kielbasa
-- cut into 1/4-inch-thick slices
1 sweet green pepper -- thickly sliced
1/4 cup flat-leaf parsley -- coarsely chopped
2 tablespoons sweet paprika -- preferably Spanish
-- pimenton dulce
3 dried red New Mexico (Anaheim) chilies -- soaked in water
1/4 teaspoon hot paprika
sea salt
In a deep kettle that will hold all the ingredients, saute the onion in the oil over medium-high heat until it starts to soften but is not browned (about 10 minutes). Add the potatoes and
continue cooking, stirring to mix well. Add the sausage, again stirring, and when the potatoes are just beginning to brown along their edges (about 10 minutes) add a cup of water. Cook for about 5 minutes. The potatoes will absorb much of the water during the time.
Add a second cup of water when the first has been pretty well absorbed, together with the green pepper, parsley, and sweet paprika.
Remove the chilies from the soaking liquid and discard the seeds and membranes. With a spoon edge, scrape away the inner red pulp. Discard the skins and add the pulp to the potatoes, stirring to mix well. Cook for 8 to 10 minutes, until the potatoes are tender. Add the hot paprika and stir carefully to mix without breaking up the potatoes. Taste and add salt if desired. The potatoes should be fork-tender with just a little rich red sauce to spoon over their tops. Serve immediately.
Makes 6 to 8 servings.
Categories: Vegetables, Spanish
Typed for you by Judi Mae Phelps.
|
|
member logon
