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

75 min
Type of dish: Vegetables
Temperature: Hot
Seasonal period: 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
White stock 0.4 l
Sweet paprika 5.0 g
Sunflower oil 0.025 l
Table salt 3.75 g
See Recipe
Water 0.4 l
Bones 0.12 kg
Onion 0.04 kg
Carrots 0.02 kg
Green leek 0.2 ud
Powdered vegetable stock 0.02 kg
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
418.6
kcal
Carbohydrates
57.13
g
Proteins
14.21
g
Lipids
13.79
g
Sugars 9.07 g
Salt (Sodium) 2583.17 mg
Folic acid 98.11 ug
Vitamin C 68.9 g
Vitamin A 163.51 ug
Zinc 1.37 mg
Iron 3.51 mg
Calcium 104.73 mg
Cholesterol 17.19 mg
Polyunsaturated fatty acids 4.59 g
Monounsaturated fatty acids 4.64 g
Saturates 3.62 g
Fiber 8.11 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.