With love from Spain



Emotions are a funny thing. Displaying too many emotions will have you forever cast as the eternal drama queen, a lack thereof will in contrast castigate you as the ice queen par excellence. In Disney terms: Princess Elsa. Being a bit of a mongrel culture-wise, I’m most likely trying to find a middle ground between the non-emotional, rational Teuton versus the ever so slightly exuberant Brit. In recent years I believe to have veered more towards my subdued German side, keeping emotions at bay to the best of my abilities.

Recent events have however prompted me to toss aside my good intentions and go with the flow. The flow of my emotions. Somebody I have grown very close to over the last year, shared many beautiful moments with, who imbued my days with plenty of colour is leaving. Leaving for Spain, back to the mothership, to Madrid. Because ultimately you have to go where your heart is. Where your „Heimat“ is.

Before I met M., I ignorantly equated Spanish cuisine with merely „Tapas“ and „Paella“  – little did I know! Being somewhat of a foodie, my appetite was whet (literally), to discover all the culinary delights of the Iberian peninsula. I would like to share my all-time favourite Spanish dish with you, „Patatas a la Riojana“, a delicious potato and chorizo stew. The perfect soul food on grim winter evenings to warm the cockles of your heart.



What you’ll need:

  • 3 pounds russet potatoes
  • ⅓ cup olive oil
  • 1 yellow onion, finely chopped
  • 1 clove garlic, finely minced
  • 3 (3-ounce) chorizos casings removed and cut into 1-inch-thick slices
  • 1 ½ tablespoons sweet pimentón
  • ½ teaspoon hot red pepper flakes
  • 1 teaspoon salt


This is how you do it:

  • Peel the potatoes
  • Heat olive oil in large saucepan. Add onion + garlic till softened.
  • Add chorizos and cook, stirring for one minute
  • Add potatoes, pimentón, red pepper flakes, salt and stir to mix ingredients
  • Add water to cover by one inch and bring to boil
  • Cover, decrease heat to medium-low and cook slowly for 30 minutes.
  • Remove from heat. Mash a piece or two of the potato against the side of the pot with the back of a spoon to thicken soup.
  • Stir once, re-cover, and let stand for 10 minutes.

(Recipe courtesy of https://www.spain-recipes.com)


Thank you for a great 2018, M.! You will be sorely missed <3







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