Rioja Potato Stew

Name: Rioja Potato Stew (Patatas a la Riojana)
Total time: 1 h
Cuisine: Spanish
Ingredients: ¼ cup extra-virgin olive oil; 1 large onion, diced; 1 large green bell pepper, diced; 3 cloves garlic, minced; 2 links Spanish chorizo or other smoked sausage, cut into ½-inch disks; 2 links Spanish chorizo or other smoked sausage, cut into ½-inch disks; 1½ pounds Yukon Gold potatoes, cut into 2-inch chunks; 1 tablespoon smoked paprika; 2 teaspoons kosher salt; 4 cups chicken stock; 2 tablespoons minced parsley, for garnish; Crusty bread, for serving

Patatas a la Riojana

Preparation info

Serves:
6 to 8
as a tapa or an appetizer

Difficulty
Easy
Ready in
1 hr

Appears in

Hemingway's Spanish Table

By Howie Southworth

Published 2026

About

La Rioja is known for its nation-defining wines throughout the world, and the region’s cuisine typically uses local wine as an identifying ingredient. Patatas a la Riojana does not. It is simply a dish originally crafted by laborers to stave off the cold during relatively harsh winter months while prepping the vineyards for spring. But the name itself carries the air of quality and spread throughout Spain.

Ingredients

Europe
Spain
La Rioja
Pamplona
Side dish
Starter
Winter
Spring

Ingredients

Method