{"id":16204,"date":"2017-01-25T00:00:00","date_gmt":"2017-01-24T23:00:00","guid":{"rendered":"https:\/\/www.bodegasmontecillo.com\/novedades\/recipes-from-rioja-potatoes-with-chorizo\/"},"modified":"2024-04-25T22:53:15","modified_gmt":"2024-04-25T20:53:15","slug":"recipes-from-rioja-potatoes-with-chorizo","status":"publish","type":"post","link":"https:\/\/www.bodegasmontecillo.com\/en\/news\/recipes-from-rioja-potatoes-with-chorizo\/","title":{"rendered":"Recipes from Rioja: Potatoes with chorizo"},"content":{"rendered":"<p><span style=\"font-weight: 400;\"><strong>A recipe book from the Rioja region without a recipe for \u00abpotatoes with chorizo\u00bb could not be taken seriously.<\/strong> And there is no one better than the chef from Cachetero (Txebiko), along with Mercedes Garcia, winemaker from Bodegas Montecillo, to reveal the secrets of one of the essential dishes of traditional Riojan cookery. <\/span><br \/>\n<span style=\"font-weight: 400;\"><strong>The key to this recipe is in the way that you cut the potatoes,<\/strong> splitting them apart by pressing the knife in lightly and then pressing out to the sides, so that they release their starch whilst cooking and thicken the sauce. They are often called \u00abRioja-style potatoes\u00bb although these were traditionally made with both chorizo and marinated pork ribs.<\/span><\/p>\n<div class=\"video-container\"><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/-oIexWU4GOw?list=PLHVwmfTDhBoWmcCUvmDz7k1jjFkoV2N6z\" width=\"700\" height=\"394\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<h3><strong>Preparation:<\/strong><\/h3>\n<p>1. Leave the \u00abchoricero\u00bb pepper soaking in warm water to rehydrate it. Drain and scrape out the flesh with a knife.<br \/>\n2. Put a spoonful of oil in a saucepan and gently fry the finely diced onion along with the chorizo.<br \/>\n3. Peel, wash and break up the potatoes with the point of a knife.<br \/>\n4. Crush the garlic and salt in a mortar.<br \/>\n5. Place the broken-up potatoes into a saucepan; add the crushed olive and salt, the flesh from the pepper and a pinch of paprika.<br \/>\n6. Cover with water (you could use the water that we used to soak the \u00abchoricero\u00bb peppers) and cook over a low heat for 30 or 40 minutes.<br \/>\n<img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full\" src=\"\/wp-content\/uploads\/2017\/01\/tumblr_inline_ojm3qh09nT1re2n5l_1280.jpg\" alt=\"Recipes from Rioja: Potatoes with chorizo\" width=\"1280\" height=\"720\" \/><\/p>\n<h3><strong>The Cachetero touch:<\/strong><\/h3>\n<p>This stew needs resting time, cover it and leave at room temperature. The potato should be a variety that is suitable for stews, such as \u00abMona Lisa\u00bb and slightly spicy fresh chorizo with the PGI Rioja seal.<\/p>\n<h3><strong>Wine pairing:<\/strong><\/h3>\n<p>To pair with this cornerstone of traditional Riojan cookery, there is nothing better than one of the region&#8217;s iconic wines: Montecillo Reserva- fresh, fruity, polished and distinctly elegant.<\/p>\n<h3><strong>Ingredients:<\/strong><\/h3>\n<p>1 \u00bd kg of potatoes<br \/>\n1 \u00abchoricero\u00bb pepper<br \/>\n1 pinch of sweet or spicy paprika<br \/>\n\u00bc of an onion<br \/>\n1 spoonful of olive oil<br \/>\n6 pieces of fresh spicy chorizo from the PGI Rioja<br \/>\nGarlic<br \/>\nSalt<br \/>\nBay leaf<br \/>\nChilli (optional)<br \/>\n<strong>Difficulty:<\/strong> Easy<br \/>\n<strong>Preparation time:\u00a0<\/strong>40 minutes<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A recipe book from the Rioja region without a recipe for \u00abpotatoes with chorizo\u00bb could not be taken seriously. And there is no one better than the chef from Cachetero (Txebiko), along with Mercedes Garcia, winemaker from Bodegas Montecillo, to reveal the secrets of one of the essential dishes of traditional Riojan cookery. The key [&#8230;]<\/p>\n<p><a class=\"btn btn-secondary understrap-read-more-link\" href=\"https:\/\/www.bodegasmontecillo.com\/en\/news\/recipes-from-rioja-potatoes-with-chorizo\/\">Read More&#8230;<\/a><\/p>\n","protected":false},"author":1,"featured_media":16201,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-16204","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-category"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recipes from Rioja: Potatoes with chorizo<\/title>\n<meta name=\"description\" content=\"No one better than Txebiko, chef of Cachetero, and the winemaker of Bodegas Montecillo, Mercedes Garcia, to unveil the secrets of Potatoes with Chorizo.\" \/>\n<meta name=\"robots\" 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