Rioja-style potatoes
Ingredients
- 6 potatoes
- 3 chorizos
- 1 onion
- 1 green pepper
- 2 red choricero peppers
- 1 bulb of garlic
- Water
- Olive oil
- Salt
- 2 bay leaves
One of the most well-known and highly rated recipes in Spain: Rioja-style potatoes. Are you up for making them?
Preparation:
- Chop the onion and the green pepper and place them in a pressure cooker with a dash of oil.
- Add the bulb of garlic and the bay leaves. Add the chorizos cut into slices and the potatoes, peeled and chopped.
- Cover with water and season.
- Close the pressure cooker and cook on 1 for 5 minutes from when the steam starts to come out.
- Cook until the potatoes are cooked (about 30-40 minutes)
- Remove the seeds from the red choricero peppers and soak them in a saucepan with warm water. When they soften, leave to cool, remove the pulp with a knife and chop.
- Uncover the pressure cooker, remove the bulb of garlic and skim off the fat with a ladle. Add the red choricero peppers, stir and cook for a further two minutes (to mix the flavors).
- Add salt to taste and serve the potatoes.
