Rioja Style Potatoes with Chorizo

Rioja Style Potatoes with Chorizo

These potatoes are great as tapas with baguette crostini to sop up the juices.

4 ounces Spanish chorizo (Boar’s Head puts this up, and you can find it at Harris Teeter in the cheese shop)
2 tablespoons olive oil
1 yellow onion, minced
1 garlic clove, minced
1 ½ pounds Yukon gold potatoes, peeled and cut into 1/2″ cubes
1 red bell pepper, cut into 1/4″ pieces
1 teaspoon sweet paprika
1 bay leaf
½ cup Chardonnay or Sauvignon Blanc
1 ½ cups water
Sea salt and ground pepper


  • Using a large nonstick pan on medium heat, add oil.
  • When oil begins shimmering, add onion and cook, stirring often, until tender (about 5 minutes).
  • Add garlic and cook until fragrant, about 1 minute.
  • Add potatoes and cook until just starting to pick-up color (about 5-8 minutes).
  • Stir in the red pepper and chorizo and cook, stirring occasionally, until soft (about 3 minutes).
  • Add the paprika and bay leaf.
  • Add wine and cook until reduced by half (about 3 minutes)
  • Add water and increase heat to high.
  • When boiling begins, reduce to medium-low and cook until potatoes are tender and the liquid is absorbed (about 10 minutes).
  • Remove the bay leaf and adjust seasoning.


  • Transfer potatoes to warmed serving bowl or use a crock pot on low to keep warm.