Patatas a la Riojana - Rioja Style Potatoes
Ingredients – serves 6
• 1 clove of garlic
• 6 medium potatoes
• 3 chorizo sausages (*try these Arbizu chorizos from our shop!)
• 1 onion
• 1 green pepper
• 2 dried red “choricero” peppers
• 1 head garlic
• 1 green chilli
• 2 bay leaves
• extra virgin olive oil (*allow us to recommend this one: surat lycopene)
Peel head of garlic. Finely chop onion and green pepper. Peel and roughly chop potatoes. Slice chorizo sausages into large chunks.
In base of your pressure cooker, sauté garlic (whole cloves), onion and green pepper in extra virgin olive oil over low heat. Add bay leaves and green chilli.
Add chorizo and potato chunks. Cover with water and season.
Close pressure cooker and cook on level 1 for 5 minutes from when the pressure builds and the cooker starts to hiss.
Remove the seeds from the “choricero” peppers and place them in lukewarm water over a low heat to steep. When softened, turn off heat, let them cool and then scoop out the flesh of the pepper and chop it up finely.
Open the pressure cooker, remove the garlic cloves and the green chilli and scoop out any excess fat from the surface with a ladle.
Add flesh of ‘choricero’ pepper, stir and cook on low heat (lid off) for 2 minutes. Salt to taste.
Garnish with parsley and serve!
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