Patatas à la riojana

I love colorful food: bright green, red, yellow, which raise my appetite and make me feel like I am eating vitamines, something that is really good for me. This Spanish classic is precisely that: colorful. Also easy to cook and takes only 30 minutes. Mucho gusto!


(4 servings)

3 tablespoons olive oil

2 shallots

2 garlic cloves

200 g chorizo sausage

2 red bell peppers

1 zucchini

1 teaspoon red pepper powder

1 laurel leaf

Black pepper

600 g potatos

1 dl dry white wine

3 dl vegetable broth


Slice the onions and the chorizo. Cut the bell peppers, zucchini, garlic, and potatos in large chunks.

Heat olive oil in a pan. Fry onions and chorizo slices for some minutes in low heat. Add the veggies, garlic cloves, and potatos, fry some more minutes.

Add white wine, vegetable broth, pepper powder and laurel leaf, mix well.

Cover and cook with low heat for 20 minutes or until the potatos are done. Add black pepper and salt and serve with fresh bread.