PATATAS A LA RIOJANA

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  LA RIOJA, in the northern Iberian Peninsula, in between Álava, in the Basque Country to the north, Navarra to the east and Soria, to the south, this is one of the oldest Roman strongholds of red wine making on the Iberian Peninsula. 

Here is a famous Tapa served in the city of Logroño on Calle Laurel in the city´s hub.

PATATAS A LA RIOJANA 

  Serves 4

4 LARGE POTATOES PEELED AND THICKLY SLICED LENGTHWISE

2 FL. OZ. EVOO

8 0Z. SPANISH SAUSAGE SWEET AND / OR PIQUANT 

1 MEDIUM ONION CHOPPED FINELY

2 TSPS. SMOKED CHILI PEPPER SWEET or PIQUANT LA VERA PIMENTÓN FROM EXTREMADURA, SPAIN 

1 green bell pepper and 1 red bell pepper ( roasted first ) 

1 small red dry chili pepper or chili pepper flakes

Hot water 115 degrees farenheit 

1. sautè potatoes in evoo until gold ( not brown, nor crisp ), remove and set aside
2. sauté the sausages in the remaining evoo until exteriors are crisp on surface and remove from heat
3. sauté onion and minced garlic to the same evoo
4. slice in chunks: the sausages and put back into the skillet
5. add the smoked chili pepper LA VERA and the DRY CHILI PEP FLAKES OR SEEDS 
6. stir with large spoon and drizzle the chili pep infused evoo  over the sausage chunks
7. add the potatoes again and the roasted bell peps, and salt & pepper freshly ground and the hot water just covering
8. cover skillet and simmer until the potatoes are tender - no more than 10 mins. or so  

*** Note: they are NOT fries so they are not meant to be crisp crisp 

Serve with crusty warm bread and a LA RIOJA RED WINE ( SPANISH WINES OF NORTH AMERICA WEBSITE ) 

Kind regards.
Margi. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Madrid & Puglia Status: Offline Points: 4575	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: PATATAS A LA RIOJANA Posted: 25 April 2012 at 12:06
	LA RIOJA, in the northern Iberian Peninsula, in between Álava, in the Basque Country to the north, Navarra to the east and Soria, to the south, this is one of the oldest Roman strongholds of red wine making on the Iberian Peninsula. Here is a famous Tapa served in the city of Logroño on Calle Laurel in the city´s hub. PATATAS A LA RIOJANA Serves 4 4 LARGE POTATOES PEELED AND THICKLY SLICED LENGTHWISE 2 FL. OZ. EVOO 8 0Z. SPANISH SAUSAGE SWEET AND / OR PIQUANT 1 MEDIUM ONION CHOPPED FINELY 2 TSPS. SMOKED CHILI PEPPER SWEET or PIQUANT LA VERA PIMENTÓN FROM EXTREMADURA, SPAIN 1 green bell pepper and 1 red bell pepper ( roasted first ) 1 small red dry chili pepper or chili pepper flakes Hot water 115 degrees farenheit 1. sautè potatoes in evoo until gold ( not brown, nor crisp ), remove and set aside 2. sauté the sausages in the remaining evoo until exteriors are crisp on surface and remove from heat 3. sauté onion and minced garlic to the same evoo 4. slice in chunks: the sausages and put back into the skillet 5. add the smoked chili pepper LA VERA and the DRY CHILI PEP FLAKES OR SEEDS 6. stir with large spoon and drizzle the chili pep infused evoo over the sausage chunks 7. add the potatoes again and the roasted bell peps, and salt & pepper freshly ground and the hot water just covering 8. cover skillet and simmer until the potatoes are tender - no more than 10 mins. or so *** Note: they are NOT fries so they are not meant to be crisp crisp Serve with crusty warm bread and a LA RIOJA RED WINE ( SPANISH WINES OF NORTH AMERICA WEBSITE ) Kind regards. Margi.
	www.internationaltravel.ws CHEFS & www.guidepost.es Gourmet´s Choice - SPAIN IN ENGLISH 1958 - present

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