Ingredients
2 lbs potatoes, peeled and cut into chunks
1 lb chorizo, sliced
1 large onion, finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
4 cloves garlic, minced
2 tbsp olive oil
1 tsp sweet paprika
1/2 tsp hot paprika (optional)
4 cups chicken stock
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped (for garnish)
Directions
1. Heat the olive oil in a large pot over medium heat.
2. Add the finely chopped onion, green bell pepper, red bell pepper, and minced garlic to the pot. Cook, stirring frequently, until the vegetables are soft, about 5-7 minutes.
3. Stir in the sliced chorizo and cook for another 3-4 minutes until it starts to release its oil and becomes slightly crispy.
4. Add the sweet paprika and hot paprika (if using), stirring to combine with the vegetables and chorizo.
5. Add the potato chunks to the pot, stirring well to coat them with the oil and paprika.
6. Pour in the chicken stock, making sure the potatoes are fully submerged. Season with salt and black pepper to taste.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 25-30 minutes, or until the potatoes are tender and the flavors are well combined.
8. Adjust the seasoning with more salt and pepper if needed.
9. Serve the Riojan style potatoes hot, garnished with freshly chopped parsley.