00:01Check out what we brought you today. Look, wow, it looks amazing. The vast majority of you asked
00:07for this recipe in the comments on the last video. And here you have those Rioja-style
00:12potatoes that you like so much. They're so good! I like them.
00:22The first essential ingredient, of course, is potatoes. Four or five are enough. And what
00:28we're going to do after peeling and washing them is to break them up, you see. We break up the
00:34potatoes like this. You insert the small knife, use it to pry the piece off, and you'll get this
00:39shape, which will help them rub together. During cooking, they'll release and give off a lot more
00:46starch, making the sauce much thicker. Let's move on to the next ingredient, which is also a classic
00:53onion. We're going to cut one onion with a little trick, see. You actually don't remove this part,
01:02you leave it on, and then you make a few cuts here, a few more over here. Oops, it's hard
01:07to see, see.
01:10That part stays there, and then you can easily dice it into tiny pieces. Let's keep going, we need olive
01:17oil, just a splash, not too much, three or four tablespoons at most. Here we go, into the pot,
01:25there we go. This oil looks great. What an aroma! Medium heat, and we wait for it to heat up.
01:35Let's
01:35start combining the ingredients. The finely chopped onion goes in. I think it's called brunoise, or
01:42something like that. I just call it diced. Into the pot, we saute the onion, a pinch of salt to
01:50speed
01:50things up, and let's go. We keep adding things. We need two cloves of garlic. Here they go, like these.
01:58You can chop them very finely, or use a garlic press like this one. You just have to squeeze it
02:04like a
02:04beast. Then you remove all of this, and it's super finely chopped. You put in the second one, squeeze
02:15it like a beast again. And now you have both garlic cloves ready. Fantastic. In they go. Let them cook
02:23together with the onion. And in the meantime, we get the chorizo ready. Super tasty chorizo, with one is
02:31enough, but if you add two, even better. We cut it into slices. I like the slices like this. Medium
02:38sized, at least a centimeter and a half thick, so you can find them in the stew. With our onion
02:44already
02:45soft, you see. It's not golden yet, but it's already soft, almost transparent. We add the chorizo,
02:52and wait 20 seconds. You'll see how it starts releasing its fat. And it starts giving everything a
03:00color. Reddish? Fantastic. Or onion? See? That's how it looks after just 20 seconds. And now let's move
03:08on to the next ingredient. Coricero pepper. Two teaspoons. Actually, it's choricero pepper paste.
03:16You could use some dried nora peppers if you don't have it. And if not, well, tomato sauce is fine,
03:21no
03:21problem. Alright, in it goes. 20 more seconds. Keep stirring so it doesn't stick to the pot and keep
03:29adding. What's next? Paprika, the cake, a teaspoon, heaping, like this. In it goes. I used sweet paprika,
03:40but you can use spicy if you're a daring guy. 20 seconds, not a second more, or it'll stick. And
03:46now for the
03:46potatoes. In goes the whole pile of potatoes that we cut and snap into chunks. Give them a stir for
03:54about 10 seconds. And we go straight to the next step. And for the next step, we need a liter
04:01of water.
04:03To answer the question, can I use broth? Sure, vegetable, chicken, beef. You can use whichever you
04:10want. But with water, it also turns out really tasty and cheaper. We add salt to taste. Just a little
04:18bit more.
04:19Got it! And now we're gonna cook for 20 minutes on medium heat with the lid on our pot. Make
04:26sure it's on properly.
04:31Let's see how it's going. Good. It already looks amazing. Let's give it a stir.
04:38And we add the bay leaf. Five more minutes. And now we're almost done with our stew.
04:47I take a look. I see them. They look wonderful. I'm gonna give them a final stir. Here I go.
04:54Look at that. Check it out.
04:56They look spectacular. So there's not much more to say. Let's head to the table. Serve it hot. It's no
05:05good cold.
05:07Patata salariohana with super affordable ingredients. This recipe is truly wonderful. You have to make it at home.
05:15Let's plate it up. Look how it tumbles onto the plate. What a beauty. I love it. Just like that.
05:23Who can top that?
05:24The recipe is spectacular. The result is spectacular.
05:30Paper turnaroundicos.
05:39You can whip up my appetite, don't leave me high and dry.
05:50Oh.
05:51Oh, oh, oh.
