Ingredients for 4 pax:
1 kg potatoes
3 chorizos riojanos (sweet or salted or mixed)
2 cloves garlic
1/2 red bell pepper
1/2 green bell pepper
1 bay leaf
Oil (150-200 ml of oil)
Salt (your choice)
Peel and cut the potatoes into slices, cut the green bell pepper and the chorizos into slices.
Chop the onion and garlic and add them to the pot with a little oil together with the bay leaf.
We wait for it to brown a little and add the chorizo and peppers and sauté until the chorizos are done.
Add a spoonful of paprika, stir a little and cover with water.
When it starts to boil, add the potatoes and leave it all on the fire until it is ready.
Pairing: Viña Bujanda Crianza. An elegant and complex wine, with an intense purple-red color. Colorful and dense tear with aromas of black fruits, a true reflection of the Tempranillo variety. Perfect with spoon dishes such as marmitako or beans with partridge and red meats, baked lamb and medium cured cheeses.
A recipe for a typical dish from the north of Spain, from the region of La Rioja, perfect to pair with a great crianza wine from the same area, Viña Bujanda.
With potatoes as the main ingredient and accompanied by the strong flavor of the chorizo sausages, Rioja-style potatoes are a strong first course that deserves an intense wine, with character and aroma to accompany it. A great stew that must be served very hot to appreciate all the aromas it gives off.
Viña Bujanda Crianza is a good choice to accompany the dish, thanks to its intensity of flavor, its great volume and structure in the mouth, with an extraordinary retronasal aroma, which will help to intensify the flavors and harmonize the dish.