Stewed potatoes Rioja style (with chorizo, cayenne red pepper and paprika)

75 min
Type of dish: Vegetables
Temperature: Hot
Meses de temporada*: May, June, July, August, September, October
Ingredients for 5 portions
Ingredients for portions/units
Potatoes 1.5 kg
Onion 0.08 kg
Pork ribs 0.1 kg
Stew chorizo sausages 0.1 kg
Basic Biscaynne sauce 0.125 l
White stock 0.4 l
See Recipe
Onion 0.125 kg
Chorizo pepper 1.125 ud
See Recipe
Water 0.4 l
Bones 0.12 kg
Onion 0.04 kg
Carrots 0.02 kg
Green leek 0.2 ud
Elaboration
  • Prepare a basic Biscayne sauce.
  • Prepare a white stock.
  • Cook the chopped rib and the chorizo in boiling water separately. When cooked, drain and slice the chorizo. Remove the fat from the cooking water and then mix with the white stock.
  • Sauté the chopped potatoes in oil and, when hot, add the Biscayne sauce.
  • Let it warm up again and then pour the white stock mixed with the cooking water over the chorizo and ribs.
  • The garnish can be added in that moment so that it cooks together with the potato for another 20 or 25 minutes.
  • Adjust to taste and the thickness.
Nutritional information (1 portion)
Energy
369.04
kcal
Carbohydrates
56.8
g
Proteins
13.96
g
Lipids
8.51
g
Fiber 8.34 g
Saturates 2.95 g
Monounsaturated fatty acids 3.28 g
Polyunsaturated fatty acids 1.51 g
Cholesterol 17.17 mg
Calcium 128.36 mg
Iron 3.61 mg
Zinc 1.33 mg
Vitamin A 103.09 ug
Vitamin C 73.18 g
Folic acid 101.71 ug
Salt (Sodium) 42.26 mg
Sugars 8.43 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.