Patatas a la Riojana and Nettles
A variation of the hearty Spanish potato stew with the addition of nettles. Rustic, simple.
The name makes it obvious that good potatoes must be used. Yukon Golds are ideal. In their absence, stick to potatoes that hold their texture just enough. As for types, Russet or fingerling might enter disappointment territory, one will turn to purée, and the latter is too waxy to absorb the broth properly.
Olive oil
1/2 onion, peeled and chopped
5 potatoes, peeled and cut into chunks
1/2 chorizo, in chunks (skin removed)
1 bay leaf
1 whole cayenne pepper, crushed
1/2 head of garlic, peeled and finely chopped
bunch of nettles, cleaned (best handled with gloves)
Pimentón de la vera
Salt
In a large pot, heat the olive oil and sweat the onions, avoiding any browning. Add the potatoes and the pimentón. Then add the cayenne, the chorizo, and the bay leaf. Cover with water and bring to a gentle boil. Skim as much of the fat as you can live without. Now add the garlic. Season with salt to taste (chorizo may be on the saltier side).
When the potatoes are giving, add the cleaned nettles and cook for 8 minutes. Eat with a side of piparras.
