Recipe, Styling and Words by Libbie Summers
Photography by Chia Chong
The only thing I brought home from my first trip to Spain was an after-shave drenched love letter and the biggest can of Pimenton (smoked paprika) I could fit in my backpack. I still have the can that held the Pimenton. It’s long since been empty of spice, but safe inside is the first, last and only love letter I received from my Spanish admirer. The scent of the after-shave has been replaced with a smokey memory.
Spanish Style Rioja Potatoes (russets, paprika, chorizo)
Serves 4
Ingredients:
- 3 pounds russet potatoes, peeled and cut into large pieces (about 2-inches)
- 1/4 cup olive oil
- 1 shallot, thinly sliced
- 1 small onion, thinly sliced
- 1 tablespoon smoked paprika
- 1 small hot red pepper, cut in half
- 1 green bell pepper, seeded and cut into large pieces
- 2 cups water
- 1 cup roughly chopped Spanish chorizo
- salt and pepper
Directions:
In a large heavy skillet over medium heat, add the olive oil. Stir in shallot,onion and paprika. Cook until onion is softened (approximately 5 minutes). Add potatoes and stir to coat. Continue cooking for 5 minutes.
Add remaining ingredients except for the chorizo. Stir and bring to a boil. Reduce heat and allow the mixture to simmer for another 10 minutes.
Stir in the chorizo and continue to cook until the potatoes are tender (approximately 20-25 minutes). Remove from heat and allow to rest for 10 minutes. The cooking liquid will have a sauce thickness. Salt and pepper to taste. Serve with crusty bread for sopping.
Recipe courtesy of Libbie Summers from The Whole Hog Cookbook (Rizzoli). Photography courtesy of Chia Chong.
Libbie’s Food Styling Props: Shot on a cream colored burlap from Jo-Ann Fabric. The container is a 1950’s era lidded dish purchased on ebay; the linen is a silk head scarf from Echo Design. The potatoes…are DELICIOUS. And that Spanish boy…he was too.
