Potatoes a la Riojana, a traditional stew

La Rioja potatoes are an essential dish in my diet, an essential stew when low temperatures are noticeable. A traditional stew, easy and quick, which can be made in a traditional way or in a quick pot, as I have done this time.

Flicking the potatoes so that the starch fattens the sauce and choosing quality sausages are essential steps for the recipe to work. The secret of this recipe also lies in the choricero pepper meat, which provides color and flavor. A traditional stew, basic in a cookbook like the meat stew, and whose consumption should be occasional due to the high fat content that the chorizo ​​provides.

Ingredients for people 4

• 6 potatoes
• 2 sausages
• 1 cebolla
• 1/2 green pepper
• 1 head of garlic
• 2 chorizo ​​peppers
• olive oil
• shawl
• 1 hoja de laurel

Crafting

We chop the onion and green pepper and sauté in a fast pot with a drizzle of oil. Then add the whole head of garlic and the bay leaves and stir.

Once the base is prepared, add the chorizos cut into thick slices, the peeled potatoes and waterfalls and sauté 4 minutes. Then we cover with water and season, close the pressure cooker and cook at 1 for 5 minutes after the steam starts to come out.

Meanwhile, we prepare the meat of the chorizo ​​peppers. We remove the seeds and soak them in a saucepan with warm water until they soften. Then we take them out, let them temper and extract their meat with a knife.

After 5 minutes in the pot, we remove the head of garlic and defat it with the help of a small saucepan. Then add the meat of the chorizo ​​pepper and cook 5-10 more minutes so that it takes flavor.

We serve very hot in a deep plate or individual casserole.

Notes

You can make this same stew in a normal pot. This time I used the pressure cooker because I needed to save time.

More information- Meat stew with potatoes, source of energy

More information about the recipe