RIOJAN POTATOCHORIZO STEW (PATATAK ERRIOXAR ERARA)

A peasant dish, patatak errioxar erara (patatas a la riojana in Spanish) was created to fill the bellies of the very laborers responsible for the production of its components. It is not often found outside of the Rioja region, which is surprising, as it is both easy to make and composed of staple pantry ingredients: potatoes, onions, wine and chorizo. Potatoes are the pride of the province of Araba, and one freshly dug from its soil is truly a revelation.

Just like any other vegetable, potatoes have a shelf life, so the fresher you can find, the better. However, this dish is a forgiving one; the fat from the chorizo, the starch from the potatoes, and the rich broth come together in a crowd-pleasing stew.

5 tablespoons (75 mL)

olive oil

1 small onion, chopped 2 garlic cloves, minced 10 small potatoes, preferably Monalisa, Kennebec, or Yukon Gold, peeled 1½ teaspoons kosher

salt

1 link (8¾ ounces/250 g) Spanish chorizo (dulce or picante), sliced into thick coins ¼ teaspoon paprika 1 dried red guindilla chile

(optional)

1 cup (240 mL) white wine

In a wide, shallow saucepan, heat 3 tablespoons of the olive oil over medium heat. Add the onion and garlic and cook, stirring, for 5 to 7 minutes, until soft.

Meanwhile, insert a knife about ½ inch (1.5 cm) into a potato and then rotate and lift the knife, breaking off an irregularly shaped piece of potato. Rotate the potato and repeat; repeat with the remaining potatoes.

Add the potatoes to the pan and, if the pan looks dry, add the remaining 2 tablespoons olive oil. Season with the salt. Cook, stirring occasionally, for 10 minutes more. Add the chorizo, paprika, and chile (if using) and cook, stirring occasionally, for 2 to 3 minutes more. Raise the heat to medium-high and add the wine. Simmer until slightly reduced, about 3 minutes. Add water almost to cover and bring to a simmer, stirring occasionally to encourage the potatoes to break slightly. Cook until reduced to a thick sauce, about 15 minutes. Taste and adjust the seasoning, if necessary. Serve in shallow bowls with a glass of Rioja wine alongside.

Serves 4 to 6

Per serving for 6: 440 calories (percent of calories from fat, 59), 14 grams protein, 28 grams carbohydrates, 2 grams fiber, 27 grams fat (7 grams saturated), 36 milligrams cholesterol, 992 milligrams sodium. Excerpted from “Basque Country” by Marti Buckley (Artisan Books). Copyright © 2018.