Patorilo a la Riojana
Today in Family Kitchen with Javier Romero I present you a recipe for traditional cuisine from La Rioja, the region of Spain where I live and which has a gastronomy that everyone falls in love with. Contrary to popular belief, La Rioja is not just about wine. There is an exceptional raw material that is treated in the same way, just as products of this quality deserve. When we have good products, the dishes turn out delicious, it is much easier and this patriot from Riohan, which I made for you, is one of the emblematic recipes of the region. This is a recipe for offal, which I understand will calm some people, but I hope and wish most of you to prepare it at home and enjoy a very tasty dish. Expensive but delicious.
You have to be careful in the preparation, because I will not give a great explanation for cooking the different pieces of offal. They take different cooking times and this is almost the only thing you need to know. The rest of the stew is very simple, you will see that I use very common ingredients that almost anyone will be able to find easily.
And to know a little more about Riohan’s gastronomy, I’ll leave you with some of the recipes I posted in Family Kitchen that you can see by clicking on the title in blue.
– Omelet of potatoes La Riojan
– Cod a la riojana
– White beans a la Riojana
Ingredients for 4 people
The first thing we will do is prepare the gourds in a pressure cooker, with water, salt and a few grains of black pepper, if you like the taste. We will prepare the trotters in 25 minutes, the proud ones in 20 minutes and the bellies in 40 minutes. Once they are prepared, we will save them and make the rest of the recipe.
We will prepare the sauce by chopping the garlic and onion very finely and putting them to cook in a pan with olive oil covering the bottom and a pinch of salt.
When the onion starts to become translucent, we will add the teaspoons of paprika and stir quickly for 20 seconds so that it does not burn. Then it will be when we put the fried tomato.
Now we will put some of the broth from the cooking of the lynxes (or some of the other things) and let it cook slowly. During this time we will put the chorizo and ham in a saucepan to cook with a little olive oil.
While the chorizo and ham are cooking, we will pour the whole sauce into a measuring cup and crush it with the blender. After they are crushed and when the ham and chorizo are cooked, we will pour the sauce into the casserole.
Then add more broth, stir and immediately place the belly, girdle and trotters in the casserole. Stir them so that the sauce soaks them completely and we will cook it for half an hour on medium heat or long enough for the sauce to shrink and become thick.
After this time we will remove the casserole from the heat, cover it and let it rest for another 10 minutes. This is one of the recipes that are better the next day.
And that’s all, friends, we finished our patriarch a la Rioja. A recipe that I hope you will prepare very soon at home and that you will upload the final photo on Instagram, mentioning my account 55000 Recipes. So I will see that you have made one of my recipes and I will be very happy. I say goodbye now, I’m waiting for you tomorrow in the new recipe, which I will publish here in Family Kitchen.
I will see you on another recipe.
David from 55000 Recipes