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Pilar

Pilar Perez
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Recipe of Popes to La Rioja
Recipe

Popes to La Rioja

10 mins
10 mins
Low
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For humid and cold days, a good hot pot of potatoes comforts everyone and gives them moments of happiness and warms the soul and body, I recommend it.
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Ingredients

6 portions
  • 6 potatoes
  • 2 spanish chorizo, or cantimpano cut into slices 1 cm thick
  • 1 red pepper
  • 1/2 onions
  • 2 teaspoons oil, to fry
  • 4 cloves garlic
  • 2 tablespoons bell pepper, powdered
  • salt, to taste
  • Water, the needed
  • black pepper, to taste

Preparation

Pour the oil in a pot and sauté the garlic cut into strips. When they are golden brown, add the chopped onion and the red pepper and when the onion is poached, we toss in the pot the chorizo ​​cut into slices of approximately 1 cm.
The potatoes are washed and peeled in squares.
Pour the potatoes, cover everything with water, add the paprika and season with salt. We leave everything to cook until the potatoes are cooked (it is known to prick them, when they are soft).

PRESENTATION

In a rustic or deep dish with a bit of grated Parmesan cheese or a little 1/2 lemon juice per serving, that cloudy or cold day will make a return to the comfort of your home a magical moment.

TIPS

It is very important not to make a clean cut with the knife, but to cut a bit and then tear off the piece with your hand. In this way the potato will release the juice necessary for the sauce of this stew.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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