Spanish potatoes and chorizo Rioja style.

How to properly cook with seitan and nail it!

Chorizos con patatas a la Riojana, Potatoes and chorizo Rioja style is my newest Spanish tapas addiction. It is so hearty and filling it can easily be a whole meal as well. And on this video, I also teach you guys how to cook with seitan and finally get rid of that final gluten taste it sometimes gives to your food. Here are the ingredients and how you make it:
• 2 seitan chorizos, sliced
• 2 large potatoes, cut in medium chunks
• 1 large onion, sliced lengthwise
• 1 large red bell pepper, sliced into strips
• 2 cups of spinach
• 2 tablespoons of olive oil
• 5 cloves of garlic, finely minced
• 1 teaspoon sherry wine vinegar
• 2 tablespoons tomato pure
• 2 cups of fresh spinach
• 1 liter of water or veggie broth
• 1/3 cup of red wine
• 2 tablespoon of sweet pimenton or smoked paprika
• 1 tablespoon vegetable oil for searing the seitan
• 1 teaspoon of sweet pimenton for pan searing the chorizo
• Bread or rice for serving

Instructions

  • 1.
    n a frying pan on medium heat, sear the chorizo in 1 tablespoon of vegetable oil, let it brown both sides, it will be about 4 minutes per side. Reserve.
  • 2.
    In a separate pan, add the olive oil and saute the red peppers and onions and salt in medium heat, cover and let it cook for about 5 minutes, stirring once in a while.
  • 3.
    Add the red wine and stir until almost all the wine is evaporated
  • 4.
    The garlic, saute for 1 minute, add the tomatoes, tomato puree, the paprika, the potatoes, and the water, cover it and let it cook for 30 minutes or until the potatoes are cooked.
  • 5.
    5 minutes before finish cooking, add the sherry wine vinegar and the spinach, cover and let it cook for 5 minutes more.
  • 6.
    Add the pan-seared seitan and serve it with sourdough bread or rice. Enjoy!
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