{RECIPE} Patatas a la Riojana

If there’s one dish that captures the rustic soul of Spanish cuisine, it’s Patatas a la Riojana. This humble potato and chorizo stew hails from the Rioja region really is a bowlful of tradition and simplicity. Though simple in ingredients, its flavor is anything but and it deserves a place in every home cook’s repertoire.

Watch how to make it step by step in my video below!

What Is Patatas a la Riojana?

Patatas a la Riojana is a hearty stew made with potatoes, chorizo, onion, wine and Spanish paprika, slowly simmered to create a broth that’s smoky, rich, and deeply satisfying. It was originally a peasant dish, created by the very people who harvested its ingredients—from the potato fields of Álava to the wine country of La Rioja.

This is not your average meat-and-potatoes situation. In Spain, this dish has regional importance—it’s a staple in homes and restaurants, especially in the north. It represents a style of cooking that I believe is so Spanish, one that prioritizes flavor over fuss.

A Dish Rooted in Spanish Cuisine

What makes Patatas a la Riojana so emblematic of Spanish cuisine is its balance of pantry staples and regional specificity. Spain is a country of hyper-local culinary traditions, and this dish reflects that beautifully. It’s a dish designed to nourish, created with resourcefulness and flavor always top of mind.

In my cookbook Basque Country, I dive deeper into this dish’s cultural significance and walk readers through the real-deal version, based on firsthand research and tastings across the region. If you're curious about cooking this dish yourself, grab a copy of Basque Country here.

Why You Should Make This Dish

This stew isn’t just about flavor—it’s about comfort. It’s ideal for chilly evenings when all you want is a one-pot meal that feeds a crowd and makes the kitchen smell like you’ve been cooking all day (even if you haven’t).

Patatas a la Riojana is also naturally gluten-free, requires no fancy techniques, and can be made with ingredients you likely already have at home. It also freezes beautifully, making it a great make-ahead option.

Spanish Food Culture, One Bowl at a Time

This dish also tells you something bigger about Spanish cuisine: the importance of tradition, seasonality, and ingredients that speak for themselves. Whether you're pairing it with a glass of Rioja wine or serving it tapas-style in small bowls, Patatas a la Riojana brings the essence of Spanish hospitality to the table.

And if you want to go deeper into Spain’s food culture—from Basque pintxos to Andalusian sherry traditions—be sure to explore the rest of my blog and subscribe to my YouTube channel, where I explore Spanish food, drink, and travel in depth.

PATATAS A LA RIOJANA RECIPE

Serves 4 to 6

• 5 tablespoons (75 mL) olive oil

• 1 small onion, chopped

• 2 garlic cloves, minced

• 10 small potatoes, preferably Monalisa, Kennebec, or Yukon Gold, peeled

• 1½ teaspoons kosher salt

• 1 link (8¾ ounces / 250 g) Spanish chorizo (dulce or picante), sliced into thick coins

• ¼ teaspoon paprika

• 1 dried red guindilla chile (optional)

• 1 cup (240 mL) white wine

In a wide, shallow saucepan, heat 3 tablespoons of the olive oil over medium heat.
Add the onion and garlic and cook, stirring, for 5 to 7 minutes, until soft.

Meanwhile, insert a knife about ½ inch (1.5 cm) into a potato and then rotate and lift the knife, breaking off an irregularly shaped piece. Rotate the potato and repeat; continue with the remaining potatoes.

Add the potatoes to the pan and, if the pan looks dry, add the remaining 2 tablespoons of olive oil. Season with the salt. Cook, stirring occasionally, for 10 minutes more.

Add the chorizo, paprika, and chile (if using), and cook, stirring occasionally, for 2 to 3 minutes more. Raise the heat to medium-high and add the wine. Simmer until slightly reduced, about 3 minutes.

Add water almost to cover and bring to a simmer, stirring occasionally to encourage the potatoes to break slightly. Cook until reduced to a thick sauce, about 15 minutes.

Taste and adjust the seasoning, if necessary. Serve in shallow bowls with a glass of Rioja wine alongside.

You can find more traditional recipes in my book Basque Country, available here. It’s a dish that will win over your friends, comfort your family, and bring a taste of northern Spain to your home kitchen.