Don't think for one minute that the simplicity of this regional recipe makes it uninteresting. On the contrary, the simplicity of it, to me, makes it even more interesting. By using quality ingredients, you don't really have to do much to achieve something so harmonious and uncomplicated.

 

I picked this Rioja because of its many layers of bright, fresh red fruit which compliments the earthiness of this dish…. Marring everything wonderfully together.

Ingredients

Serves 4

2 kg potatoes, peeled and diced into large pieces
150 ml olive oil
300g chorizo, dized
200g serano ham, dized
4 red peppers, dized
2 yellow onions, chopped fine
3 cloves garlic, minced
1 tbsp paprika
2 litres chicken stock
  Salt and peppter
  Crusty bread for serving

Method

 

Open your Rioja to let it breathe a bit.

 

Heat the olive oil in a large, heavy bottom saucepan. Add the chopped onion, peppers and crushed garlic. Cook over low heat until the onion is a bit translucent. Add the diced ham, chorizo, paprika and diced potatoes, stirring to coat the potatoes completely. Cover with chicken stock and cook gently for 30 minutes, or until the potatoes are just cooked.

 

Season with salt and pepper and serve.