One of the Rioja's most famous dishes contains many of the region's signature ingredients: bell peppers, potatoes and chorizo, simmered in a smoky sauce thickened by the potato starch. You can get locally grown potatoes now at the Crescent City Farmers Market and Butcher (Couchon's new addition) is making their own delicous house-cured Chorizo that you can purchase at retail! Pair it with my "wine of the moment" below, the Lopez de Heredia Vina Cubillo for a traditional Rioja experience!
1. 2 tablespoons extra-virgin olive oil
2. 1 small onion, finely chopped
3. 1 1/2 pounds potatoes, peeled and cut into 1 1/2-inch pieces
4. 1 small portobello mushroom, stemmed and cap thinly sliced
5. 1/2 green bell pepper, diced
6. 1 bay leaf
7. 1/2 teaspoon pimentón de la Vera (smoked Spanish paprika available at Whole Foods)
8. Pinch of crushed red pepper
9. 2 cups water
10. 6 ounces dry Spanish Chorizo, sliced 1/4 inch thick
1. In a large skillet, heat the oil. Add the onion and cook over moderate heat until softened, 5 minutes. Add the potatoes and portobello and stir to coat with oil. Add the green pepper, bay leaf, paprika, crushed red pepper and water and bring to a boil.
2. Cook the potatoes over low heat for 10 minutes. Add the chorizo and simmer over moderately low heat until the potatoes are tender, 20 minutes. Season with salt, discard the bay leaf and serve.
Recipe from Food and Wine, October 2007