Pour a glass of sangria and get ready – #SundaySupper is having a virtual Tapas Party! With an entire menu of small plates, some traditional and some modern and unique, you are sure to find plenty of amazing nibbles. I went very classic with the Spanish dish Patatas a La Riojana (Rioja-Style Potato & Chorizo Stew).
Patatas a La Riojana (Rioja-Style Potato & Chorizo Stew)
Speaking of sangria, that’s some dangerous stuff. The problem is that it goes down like juice, and you need copious amounts to wash down all of that serrano ham and manchego cheese and patatas bravas. Then once you finish your
pitcher glass, there is a bunch of alcohol-infused fruit that you just can’t let go to waste. And, you know, it’s fruit. It’s healthy. It would really be a shame to let such wonderful, delicious fruit go to waste. Yeah, and then you have to stand up and walk to the train. Not that this has ever happened to me.
OK, OK, it has. I was working in England for two months, and spent time hanging out with some Scots and Irish folk who could start drinking at breakfast and still be standing come dinnertime, then ask when we are all going out to the pub. And then there was me. The lightweight. Couldn’t even make it through a pint. We went out for tapas in London one evening, and let’s just say that it is not a good idea for me to be around plate after plate of tapas, Irish friends, and sangria because, well, all I remember about that evening is that there was delicious food, Irish friends, and sangria. Now don’t get any ideas. I’ve always been a good girl, and I had been dating The Hubby for a year and half at that point. I just don’t know if we went home right after, went out in London, went back to the flat in the suburbs. Or was that the day we went to the Flamenco show? No idea.
I was relaying this story to a friend once I returned home to the U.S., and she said, “How did it affect you that much? Isn’t sangria just red wine diluted with juice?” “Umm, no. Sangria is red wine diluted with MORE ALCOHOL!”.
When I saw that this week’s theme was Tapas, I wanted to go traditional. You see, a birthday gift from The Hubby one year was a two-night tapas cooking class at the French Culinary Institute in New York. It was soooo much fun, but sadly I have not cracked open the recipe book since the class. This was the perfect opportunity. Patatas a La Riojana (Rioja-Style Potato & Chorizo Stew) was calling my name, so I adapted that recipe to be less “cooking school-ish” (ingredients in grams, not quantity for the stock, minimal instructions with lots of my handwritten notes). I show it here on one big dish, but in Spain they would serve individual small portions in little bowls called cazuelas. Not having a Tapas party? We enjoyed this as a side dish with some fish. It’s amazing how just a few simple ingredients come together for so much flavor! It truly was incredible. I used the Spanish paprika known as pimenton (both hot and sweet), but I am sure you could substitute paprika. As far as the chorizo, I was instructed in the course to get the Spanish variety, which are smoked links, and not lose, raw chorizo, or the more spicy South American version. I can find it in my local grocery store. Join the #SundaySupper conversation on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement. And make sure you check out the entire tapas menu at the bottom of this post! Have you ever been to a tapas restaurant? What was your favorite small plate?
- 1 Tbsp olive oil
- 1 small onion, minced
- 2 cloves of garlic, minced
- 9 oz Spanish chorizo, cut into ½ inch slices
- 1 t kosher salt
- 1 Tbsp sweet pimenton (See Note)
- 1 tsp hot pimenton (See Note)
- 1 bay leaf
- 2 lbs Idaho potatoes, peeled and cut into ½-3/4 inch cubes and patted dry with paper towels
- 4 c chicken stock or broth
- Heat oil in a large fry pan over medium heat.
- Add the onion and cook until golden brown.
- Add the garlic and cook for another minute or two, until fragrant, then add the chorizo and cook until starting to brown.
- Add the salt, sweet and hot pimenton, and bay leaf and fry the spices for a couple minutes.
- Add the potatoes and stir to coat in the oils and spices.
- Pour in the chicken stock, cover, bring to a simmer, then remove the lid and cook for about 20-25 minutes, or until the potatoes are tender and the liquid has reduced by about half.
- If serving Tapas-style, serve in small warmed dishes.
Spanish paprika is known as pimenton. You could probably substitute regular and hot paprika (or perhaps chili powder for the hot) if you cannot find pimenton.
Enjoy! Want some more little bites from me?
And get ready for your own Tapas Party, or make up some of these small plates for a certain Big Game…
Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
Goan Beef Croquettes from Masala Herb
Giardiniera Salad from Peanut Butter and Peppers
Bacon Wrapped Calamari from Jane’s Adventures in Dinner
Patatas Bravas from Supper for a Steal
Caramelized Onion & Gruyere Bites from The Foodie Army Wife
Agave Truffles from Killer Bunnies, Inc
Pear, Brie, and Honey Crostini from Hezzi-D’s Books and Cooks
Tomato Bread from girlichef
Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen
Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca
Herb and Citrus Marinated Olives from Magnolia Days
Smoky Paprika Peppers from Small Wallet, Big Appetite
Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake
Gambas al Ajillo from Manu’s Menu
Squid in Garlic Chili Olive Oil from Food Lust People Love
Tortilla Española from The Not So Cheesy Kitchen
Croquetas de Pollo from Cookin’ Mimi
Low-Carb Salmon Croquettes from Yours And Mine Are Ours
Bruschetta Topping from What Smells So Good?
Herb Roasted Almonds from Curious Cuisiniere
Artichoke Heart and Manchego Spread on Fried Garlic Bread from The Wimpy Vegetarian
Tortillita de Camarones from Cindy’s Recipes and Writings
Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips
Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines) from FoodieTots
Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious
Pocky Cake Pops from NinjaBaking.com
Chorizo Filled Dates Wrapped in Bacon from I Run For Wine
Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet
Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious.
Shrimp and Chorizo Tapas from The Texan New Yorker
Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP
Chorizo with Spicy Sweet Potato Tapas from Soni’s Food
Chorizo and Manchego Toast Tapas from Family Foodie
Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen
Mushroom Chevre Crostini from A Kitchen Hoor’s Adventures
Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City By The Bay
Krab Filled Avocado Tapas from from Hot Momma’s Kitchen Chaos
Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Tradition from La Bella Vita Cucina
Martin Redmond is here to give you the perfect wine recommendations: Best Wines To Pair With Tapas from ENOFYLZ Wine Blog