Rioja style potato stew
with red pepper, peas, onion and mushrooms
A hearty and quick stew with typical ingredients from the Rioja region.
Nice and quick!
Fried tomato sauce
La Vera paprika powder
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Wash the vegetables. Cut the potato in half over its width. Peel and roughly chop the onion and garlic. Cut the pepper into cubes of approx. 1cm. Peel the carrot and cut it into cubes. Cut the mushrooms into slices. Finely chop the parsley.
Heat 2 tablespoons of oil in a pan and sauté the onion, garlic, carrot and pepper for 3 minutes until tender. Add the potatoes and mushrooms. Let it cook for another 2 minutes. Add the burger seasoning, the paprika powder and season to taste. Add 250ml of water together with the vegetable broth and fried tomato sauce. Bring it to a boil and let it simmer for 10-15 minutes, while stirring occasionally, until the potatoes are tender. Add the peas and parsley at the very last minute. Make sure that the liquid is lower than the height of the vegetables.