Spanish chorizo and potato stew or patatas a la riojana is a comforting and delicious stew origination from the La Rioja region in northern Spain. This Rioja-style potato stew is made with smoky chorizo and tender potatoes in a rich broth flavoured with choricero peppers and smoked paprika powder. A hearty and satisfying meal served as a main dish and enjoyed with crusty bread to mop up the delicious sauce.

a white bowl with Spanish patatas a la riojana or Spanish chorizo and potato stew

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What are choricero peppers

The choricero pepper, a variety of the Capsicum annuum, is a type of red pepper with an elongated shape and thick skin. After being harvested, the peppers are dried, often hung in strings on balconies to dry in the sun, a familiar sight in Spain.

These peppers are an essential part of Northern Spanish cooking, especially in regions like the Basque Country, La Rioja and Navarra. They’re used in dishes such as marmitako, bacalao a la vizcaína, and sukalki, adding a sweet, slightly bitter flavour that gives depth to sauces, stews and casseroles.

Only the flesh of the pepper is used. Once softened in hot water, the stem, skin and seeds are removed and the pulp is added to the dish for a rich and distinctive taste. In patatas a la riojana, choricero peppers are key to creating the stew’s rich, flavourful broth.

These peppers can be bought either as dried choricero peppers or jarred choricero pepper puree, online or directly in the larger Spanish supermarkets.

Which ingredients to use

ingredients for making patatas a la riojana or spanish potato stew with chorizo

Chorizo: The best chorizo to use is the Spanish uncured or cooking chorizo. This fresh chorizo is soft (unlike the cured chorizo) and still needs to be cooked before eating. While cooking, the sausage releases its flavors and juices, enriching the stew.
Potatoes: Any waxy potatoes with high starchy quality are fine for this recipe, as they hold their shape during cooking, absorb the flavors and won’t break down in the stew. Varieties like Yukon Gold, Charlotte, Nicola, Red potatoes or similar options are perfect for this dish.
Olive oil: Use a splash of olive oil to sauté the vegetables and to keep the flavours traditional Spanish.
Garlic and Onion: The flavor base of this stew. Use any type of onion (yellow, red or white) and at least 4 garlic cloves for the best results.
Choricero pepper: You can either use dried choricero peppers, which need to be soaked before using, or opt for jarred choricero pepper puree. For this recipe, I’ve used the store-bought choricero puree for convenience.
Spanish smoked paprika: Pimentón or Spanish smoked paprika adds a rich and smoky flavor to this dish. It is the same spice that is used to flavor the chorizo sausage and that provides its deep red color. Use either the mild (dulce) or spicy (picante) pimentón.
Bay leaf: Add 2 to 3 bay leaves for extra aroma.
Water: Just add water to this stew, no need to use stock or broth. All the flavor will come from the ingredients themselves while cooking.
Pepper and salt: Add sea salt and freshly ground pepper to taste.

How to make patatas a la riojana

Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post

Prepare the ingredients: Start by gathering and chopping the ingredients. Peel and finely dice the onion. Peel and mince the garlic cloves. Cut the chorizo in bite-size rounds of about 1/2 inch (or 1 cm thick).
Cut the potatoes: Peel the potatoes and cut them into irregular bite-sized chunks of about 1 inch (or 2.5 cm). The best way is to break off each chunk by starting a cut with a knife and then snapping the piece off. This technique releases starch from the potatoes while helping to thicken the stew and providing a richer texture.
Sweat the onion: Heat the olive oil in a large pot over medium-low heat and cook the onion for about 10 minutes, until it becomes translucent and soft. The onion should cook gently on low heat, allowing it to sweat without browning too much. Stir occasionally.
Cook the chorizo and garlic: Turn the heat to medium, add the garlic and chorizo, give it a stir and cook for a few minutes. Add the choricero puree and smoked paprika, mix to combine and cook for another few minutes.

frying onions and chorizo in a pot with choricero puree and pimenton

Add the potatoes: Mix in the potatoes and cook for 5 minutes, keep stirring frequently so the starch gets released.
Simmer the stew: Pour in the water until the potatoes and chorizo are just covered, add the bay leaves and bring to a boil. Once the liquid is boiling, reduce to a gentle simmer and cover with a lid. Cook for 20-25 minutes or until the potatoes are soft and tender.

frying onions, potatoes and chorizo in a pot with choricero puree and pimenton

boiling patatas a la riojana stew with potatoes, chorizo, bay leaves

Thicken the sauce: When the stew is ready but the sauce is still not thick enough to your preference, just remove a few potatoes from the pot and add them to a bowl. Mash the potatoes with a fork and add the mashed potatoes again in the stew. Mix well and this will then thicken the sauce further.

How to store

This stew is perfect to make in advance or to prepare in a larger quantity for later. To store patatas a la riojana or Rioja style potatoes, leave to cool to room temperature, transfer to an airtight container and refrigerate for up to 4 days. In fact, this stew will taste even better after a day as the flavours will have further developed.

Freeze in an airtight container for up to 2-3 months. When reheating, allow it to thaw in the fridge overnight and then heat it on the stove until hot.

a green bowl with Spanish patatas a la riojana or potato and chorizo stew

More Spanish chorizo recipes to try

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