Rioja-Style Potatoes

Step-by-step preparation

1. Peel the potatoes and cut into 4–5 cm chunks, breaking them off with the knife (insert the knife a little, then break the potato so the rough surface releases starch during cooking)
2. Preheat the 28 cm Saladmaster Titanium Casserole at medium temperature
3. Check the temperature with a drop of water: if it forms little beads that run across the surface, it is properly preheated. Add a splash of olive oil and the chopped onion. Reduce the temperature a little, but not to minimum
4. Sauté the onion until translucent, stirring to prevent it sticking
5. Add the chopped chorizo and unpeeled garlic cloves and sauté everything together for 2–3 minutes
6. After adding the chorizo, add 1 tablespoon of Pimentón de la Vera paprika and, stirring continuously, add 1 cayenne pepper (or half if you prefer less heat)
7. Add the bay leaves to the casserole
8. Add the potatoes and stir all the ingredients well to combine the flavours
9. Add a little salt (not too much, as the chorizo is already quite salty)
10. Pour stock or water over the potatoes until covered
11. Increase to medium heat until it almost comes to the boil
12. Add the choricero pepper (its flesh, or 1 tablespoon of pulp if bought ready-prepared)
13. Stir well to incorporate the pepper into the stew
14. Cover the casserole
15. When the valve clicks vigorously, reduce to minimum heat
16. Cook for 25–30 minutes, shaking the casserole occasionally so the potatoes thicken the stew
17. Open and check the potatoes (they should be tender but not falling apart)
18. Adjust the salt if necessary
19. If the stock is thin, mash a couple of potato pieces with a fork and stir to thicken
20. If the potatoes are not cooked, cover, increase to medium heat and wait for the click. Reduce to minimum again and cook for another 5 minutes
21. Serve hot, topped with a few fresh parsley leaves

Options:

1. For a stronger flavour, include some spicy chorizos

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