On a cold, blustery day, few dishes satisfy like patatas con costillas, the Spanish pork rib stew that marries pork ribs, potatoes, and smoky pimentón (Spanish paprika). Have a butcher cut the ribs for you, as attempting to do this at home—unless you’re a pro with a cleaver—could land you in the ER. If you can’t enlist a butcher, using whole ribs is fine; simply add 15 minutes or so to the cook time.
Featured in “The Pimentón in Your Cupboard Comes From My Quiet Corner of Spain,” by Paul Richardson and “Your Ultimate Pimentón Primer,” by Benjamin Kemper.
- 2 Tbsp. extra-virgin olive oil
- 2 lb. pork ribs, cut crosswise into 4-in. lengths (see headnote)
- Kosher salt and freshly ground black pepper
- 6 garlic cloves, coarsely chopped
- 2 large red onions, coarsely chopped
- 3 lb. Yukon Gold potatoes, peeled and cut into 2-in. chunks
- 2 Tbsp. pimentón (smoked Spanish paprika), hot, medium, or mild
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