If you’ve been following along, our love for Spanish Rioja is no secret and Tempranillo is something we just can’t quit. It's full in body, with the perfect amount of tannin and juicy red fruit flavors. Our 2019 SRR Red Wine brings Tempranillo together with Graciano, adding deep, dark color and beautiful aromatics that make the wine a knockout pairing for your next dinner.
This Chorizo and Potatoes recipe takes SRR to the next level and brings out some really amazing savory qualities in the wine. Snag a few bottles for your next night in and score $1 shipping on a 3+ bottles of SRR with code: CHORIZO at checkout through 9/21.
1 med Yellow Onion, small dice
12 oz Pork Chorizo
3-4 med Yukon Gold Potatoes, large dice
2 tbs Garlic, minced
2 cups Arugula, loosely packed
Olive Oil, as needed
Salt & Pepper, as needed
In a large bowl, toss diced potatoes with 1-2 tbs of olive oil to coat and season with salt and pepper.
Heat a cast-iron skillet over medium heat and add approximately 2 tbs of olive oil to the pan. When the oil begins to ripple, add onions, season and cook until softened. Add garlic and stir until fragrant. Season with salt and pepper to taste. Remove from pan and set aside.
Add a small amount of oil to the pan and bring the heat back up to medium-high. Add pork chorizo to the pan, breaking the meat up into medium chunks. Brown on all sides and stir occasionally until cooked. Deglaze with a bit of water, and scrape the bottom of the pan with a rubber spatula to loosen any brown bits. Add to the garlic and onion mixture and set aside for later.
Bring heat back up to medium and add another tbs of olive oil to the pan. When the oil begins to ripple, add potatoes. Keep your heat at medium-low and stir occasionally until brown and crisp on all sides and the centers are fork-tender. This process typically takes 20-25 minutes.
When the potatoes are finished, add pork and garlic mixture back to the pan and gently stir to combine and re-heat. Just before serving, add arugula, gently stir to combine and season to taste.
Tip: This is a great recipe to cook over the fire on your next camping trip!
Recipe by Grace Coyne