Que Rico tapas

Potatoes La Rioja style recipe

Potatoes with pork belly and chorizo
Potatoes La Rioja style

Potatoes La Rioja style recipe

This is a dish which comes from La Rioja, a Spanish region well-known for its wines, but with a wide and diverse gastronomy too, based on vegetables, pulses and meat.

Probably, the most famous dish from La Rioja is those potatoes La Rioja style, made with potato and chorizo, although other theories say that the origin comes from Galicia, in the north of Spain. Anyway, it is a dish that we cook not only in La Rioja but also in neighbour regions such as Aragón or Navarra, regions in the river Ebro Valley.

The main ingredients are potatoes, pork belly or pork ribs and chorizo.

The podcast with the recipe broadcasted by Flavour 105 can be found on its website. And Tom Lewis, from The Cambridge Wine Blogger, recommends a wine and a sherry which may fit with this succulent dish.

Ingredients (4 people)

4 baking potatoes

1 small onion

A  half ring of chorizo

2 slices of pork belly

Extra virgin olive oil





 1.- Peel potatoes and wash.

2.- Part cut, part break the potato in pieces and wash (that helps to release starch during cooking and get a natural thick sauce).

3.- Dice the onion.

4.- Slice the chorizo and set aside.

5.- Chop the pork belly.

6.- Take a saucepan and heat a gentle glug of extra virgin olive oil on a medium heat. Add the diced onion and fry until slightly soft.

7.- Add the chorizo and pork belly to the pan and stir.

8.- Gently fry until the chorizo begins to release its oils and the pork belly fat has begun to break down.

9.- Add the potatoes to the pan, stir to ensure the fats and oils have a chance to coat everything.

10.- Add three tablespoons of Paprika and stir until the potatoes have a good covering.

11.- Add the water to the large pan, ensure the contents are well covered.

12.- Season with salt to taste, stir well.

13.- Bring to a gentle boil, cover and gently simmer for about 20 minutes (or until the potatoes are soft and floury).

14.- Keep an eye on the liquid level and add more if necessary.

15.- When finished allow resting for 5 minutes off the heat so that the dish can relax.

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