Patatas riojanas

Ingredients

For 2 people

• 1 tbsp olive oil
• 6 oz Spanish chorizo, sliced into 1/4-inch rounds
• 4 oz yellow onion, finely chopped
• 2 tsp minced garlic
• 12 oz Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 1 1/2 tsp smoked Spanish paprika
• 1 bay leaf
• 2 cups low-sodium chicken stock
• 1/2 cup water
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Method

1. Brown the chorizoSet a medium saucepan or 3-quart Dutch oven over medium heat and add the olive oil. Add the sliced Spanish chorizo and cook for 3 to 4 minutes, stirring often, until the fat renders and the edges begin to darken. If the pan looks dry, that is normal at first; the chorizo will release its own paprika-colored oil.
2. Soften the onionAdd the chopped onion and cook for about 5 minutes over medium heat, stirring occasionally, until soft and glossy. Scrape up any browned bits from the pan so they dissolve into the base; this gives the broth its deep red color and savory backbone.
3. Bloom the garlic and paprikaStir in the minced garlic and cook for 30 seconds, just until fragrant. Add the smoked paprika and bay leaf, stirring for about 10 seconds so the paprika coats the fat without scorching. If the heat is too high, pull the pan off the burner for a moment before adding the paprika so it stays sweet, not bitter.
4. Add potatoes and liquidAdd the potato chunks, then pour in the chicken stock, water, kosher salt, and black pepper. Bring to a gentle boil, then reduce to a steady simmer. The liquid should come about halfway up the potatoes; if needed, add a small splash more water so they cook evenly without becoming soupy.
5. Simmer until tenderCover partially and simmer for 18 to 22 minutes, stirring once or twice very gently so the potatoes do not break apart too soon. The potatoes are ready when a knife slips through the largest pieces with little resistance and the broth has started to thicken from the potato starch.
6. Thicken the stewRemove the lid and simmer uncovered for 4 to 6 minutes, stirring carefully and occasionally pressing a few potato edges against the side of the pan. This creates the classic rustic texture: a glossy broth that clings to the potatoes instead of a thin soup. If it thickens too much, loosen it with a spoonful of water; if it seems thin, continue simmering uncovered.
7. Finish and serveDiscard the bay leaf. Taste and adjust with a small pinch more salt only if needed, keeping in mind that chorizo and stock are already salty. Spoon the patatas riojanas into warm bowls and make sure each serving gets both potatoes and plenty of chorizo in the paprika-rich broth.