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Cuisine Network


Sizzling Spanish Chorizo and Potatoes

40 minutes. Cook
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The tantalizing blend of flavors and textures that is Spanish Chorizo and Potatoes, or “Patatas a la Riojana,” is a dish rooted in the rich culinary heritage of Spain. Hailing from the La Rioja region, this dish is a testament to the Spanish love affair with bold, smoky chorizo sausage, and hearty potatoes. Historically, it was a humble, rustic meal designed to fortify farmers and laborers against the cold winters of the region. Today, it has become a beloved tapas item and a symbol of Spanish cuisine’s vibrancy.


1. Prepare the Chorizo:

Start by slicing the chorizo sausage into rounds, about half an inch thick. The beauty of Spanish chorizo lies in its smoky, paprika-infused flavors, which will infuse the entire dish with a rich, earthy aroma as it cooks.

2. Sear the Chorizo:

Heat a large skillet or frying pan over medium-high heat. Add a splash of olive oil, then carefully place the chorizo rounds into the hot pan. Sear them for about 3-4 minutes on each side, until they develop a deep, reddish-brown color. Remove the chorizo from the pan and set it aside.

3. Sauté the Aromatics:

In the same pan, add a bit more olive oil if needed. Toss in the minced garlic and chopped onions. Sauté them until they turn translucent and release their fragrant aroma, usually about 3-4 minutes.

4. Potatoes in the Mix:

Add the potato chunks to the pan and stir them well to coat them with the flavorful mixture of garlic and onions. Let them cook for about 5 minutes, stirring occasionally, until they begin to soften slightly and take on some color.

5. Spice it Up:

Sprinkle in the smoked paprika and red pepper flakes. Stir well to evenly distribute these spices, which will give the dish its characteristic smokiness and a hint of fiery heat.

6. Tomatoes and Simmer:

Pour in the can of diced tomatoes, juice and all. Stir everything together and reduce the heat to low. Cover the skillet with a lid and let it all simmer gently for about 20-25 minutes, or until the potatoes are tender and cooked through. If the mixture seems to be getting too dry, you can add a splash of water or chicken broth.

7. Return the Chorizo:

Once the potatoes are perfectly tender, reintroduce the seared chorizo slices to the pan. Allow them to heat through for an additional 5 minutes, ensuring that all the flavors meld together beautifully.

8. Season and Garnish:

Season your sizzling Spanish Chorizo and Potatoes with salt and freshly ground black pepper to taste. Garnish with freshly chopped parsley for a burst of color and freshness.

9. Serve and Enjoy:

Scoop this hearty, aromatic dish into plates or bowls, and savor the intoxicating blend of smoky chorizo, tender potatoes, and zesty tomatoes. It’s perfect as a tapas dish or a satisfying main course, and it pairs wonderfully with a glass of Spanish red wine.


The allure of Spanish Chorizo and Potatoes lies in its ability to transform simple, everyday ingredients into a symphony of flavors that dance on your taste buds. This dish is not only a testament to Spain’s culinary history but also a celebration of its passion for bold, fiery cuisine. So, gather your ingredients, follow these steps, and savor the warmth and vibrancy of Spain in every bite of this sizzling delight.

prep time
60 minutes.
cooking time
40 minutes.
4 servings.
total time
60 minutes.


  • A large skillet or frying pan

  • A sharp knife for slicing and chopping

  • A cutting board

  • A wooden spoon or spatula

  • A can opener

  • Measuring spoons and cups

  • A lid for the skillet


  • 4 links of Spanish Chorizo sausage

  • 4 large russet potatoes, peeled and cut into chunks

  • 1 large onion, finely chopped

  • 4 cloves of garlic, minced

  • 1 can (14 oz) of diced tomatoes

  • 2 teaspoons of smoked paprika

  • 1 teaspoon of red pepper flakes (adjust to taste)

  • 2 tablespoons of olive oil

  • Salt and freshly ground black pepper, to taste

  • Fresh parsley, for garnish


Slice chorizo.
Sear chorizo.
Sauté aromatics.
Simmer with potatoes.
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