Description
A tapas-style Spanish appetizer: quick, filling and extremely satisfying. Also works great as a main dish with a salad!
Ingredients
- 1-½ pound Potatoes
- 3 Tablespoons Olive Oil
- 8 ounces, weight Chorizo
- 3 cloves Garlic, Sliced
- 1 teaspoon Paprika
- 1 pinch Dried Thyme, Or To Taste
- 2 teaspoons Sherry, Or Cognac, Or Armagnac
- 14 ounces, weight Canned Chopped Tomatoes
- Salt And Pepper, to taste
- 1 whole Handful Fresh Flat Leaf Parsley, Roughly Chopped
Preparation
1. Preheat oven to 400°F. Peel (if you wish, I didn’t) the potatoes, and cut them into 1 1/4 inch cubes. Place them into a large roasting pan, coat them with 1 tablespoon olive oil, salt and pepper, and toss well. Roast for 40 minutes, tossing after 20 minutes.
2. In the meantime, make the sauce. Cut the chorizo into thick slices. In a large frying pan over medium heat, add the chorizo (without any oil) and sauté for about 5 minutes, stirring frequently, until brown on all sides. Remove from pan and set aside.
3. In the same frying pan over medium-low heat, add remaining olive oil. Add sliced garlic and cook for 1 minute, until tender. Add paprika and thyme, stir and cook for 1 minute. Add sherry (or armagnac or cognac) and chopped tomatoes. Stir and simmer sauce for 5 to 10 minutes, until thickened a bit. Season with salt and pepper.
4. When the potatoes are golden and crisp, add them and the chorizo to the sauce. Stir and let all the ingredients incorporate for a few minutes. Sprinkle with fresh parsley and serve warm.
Source: What to cook and how to cook it, by Jane Hornby.
