The consumption of potatoes in stews on the Iberian Peninsula dates back to Napoleon’s invasion. This ingredient entered Spanish cuisine in the 19th century. In the town of Aldeanueva de Ebro, potatoes were used to feed day laborers, and there, potatoes from the harvest were combined with Riojan chorizo. It is recommended to serve “patatas a la riojana” immediately to ensure the dish tastes its best.
- Approx time: 55-65 min.
- Difficulty: intermediate