Rioja-style potatoes. The perfect dish for rainy days in autumn

These Rioja-style potatoes are the perfect dish for these days when the rain appears and the cold begins. I love spoon dishes in fall and winter and this recipe is so easy that it's to make it almost every week.

Ingredients

2 tablespoon extra virgin olive oil
1 onion
2 cloves of garlic
2 chorizos from La Rioja
1 teaspoon choricero pepper paste or a hydrated choricero pepper
1 teaspoon sweet paprika
1/2 teaspoon hot paprika
3 potatoes
waters
a bay leaf
salt
a few slices of bread

For the paprika butter

50 g butter at room temperature
50 g grated Grana Padano cheese
a little chopped parsley
1/2 teaspoon sweet paprika
some grated mozzarella

Directions

Chop the chorizo into wheels, and the garlic and onion as small as possible.

Peel and crush the potatoes to chop them.

In a saucepan, sauté the chopped garlic with the oil. When it is golden, add the onion. Let it cook stirring until soft. At that time add the paprika and the choricero pepper meat. We stir a few times and add the chorizo in wheels.

We must let the chorizo cook well so that it releases all its juices and aromas. When the chorizo is ready, add the potatoes and stir everything well so that they integrate all the flavors. Cover with water, add the bay leaf, add salt and cook for about 15-20 minutes until the potato is completely tender.

Meanwhile, prepare a paprika butter with all the ingredients. Brown the slices of bread on one side in the grill, drizzle it with a little olive oil. When they are golden brown, take them out and spread the paprika and butter mixture on the slices of bread. Cover them with a little grated cheese and more Grana Padano, and put them in the oven on the grill so that they toast on this side.

Serve the soup piping hot with the toasts

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