Patatas a la Riojana with Chorizo

1.In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

2.Stir in the minced garlic, diced carrot, and red bell pepper. Cook for an additional 3-4 minutes until the vegetables start to soften.

3.Add the sliced chorizo to the pot and cook for 5 minutes, allowing the oils to render and the sausage to brown slightly.

4.Incorporate the chopped tomatoes, stirring well to combine all ingredients. Cook for another 5 minutes until the tomatoes break down.

5.Add the diced potatoes, smoked paprika, saffron, salt, and black pepper. Stir to coat the potatoes with the spices.

6.Pour in the vegetable or chicken broth, ensuring the potatoes are fully submerged. Bring the mixture to a boil, then reduce the heat to low and cover the pot.

7.Simmer for 30-35 minutes, or until the potatoes are tender and the stew has thickened slightly. Stir occasionally to prevent sticking.

8.Taste and adjust seasoning if necessary. Remove from heat and let it sit for 5 minutes before serving.