Basque Potatoes

(Patatas a la Riojana) Information: * The Rioja region also runs through the south of the Basque Country, it is called La Rioja Alavesa here.

* The Basque Country is a region of varied landscapes and a stronghold for gourmets, it produces top chefs and has a cooking tradition based on the use of the very best and, above all, fresh ingredients.

Ingredient information: * Onions and garlic, always present in Basque cuisine – except in some fish dishes – form the basis of this stew, along with peppers – mild light green ones, such as Turkish grocers hand.

* Potatoes also play an important role in Basque cuisine, especially in dishes with vegetables or possibly legumes.

For this dish, only the predominantly waxy varieties are suitable, not salad potatoes or floury ones.

* Chorizo is the best known and most popular type of sausage in Spain. Quality-conscious eaters like the Basques make sure when buying it that the meat is lean, that is, does not contain many white fat flakes. Chorizo gets its color and spice mainly from paprika, which can be very different, mild, hot, sweet, often mixtures, some sausage is also flavored with Pimenton de la Vera, a smoked chili spice, which is produced in only in the valley of the same name in Extremadura according to an old recipe. * Red dried peppers – pimientos chorizeros become

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