Spanish Feast - cooking recipe

Ingredients
    1 lb new potatoes, scrubbed
    2 tbsp olive oil
    9 oz chorizo, thickly sliced
    2 None red peppers, deseeded, diced
    1 None red onion, sliced
    1 clove garlic, minced
    1 tsp smoked paprika
    9 oz baby plum tomatoes
    2 tbsp sherry vinegar
    4 oz large green olives
    1/2 cup fresh flat-leaf parsley leaves
    None None aioli and sourdough bread, to serve
Preparation
    Preheat oven to 400\u00b0F. In a medium saucepan, cook potatoes in boiling salted water for 8-10 mins, until almost tender. Drain then slice thickly.
    Heat 1 tbsp oil in a large, ovenproof frying pan over high heat. Cook chorizo for 2-3 mins, turning, until well browned. Add potatoes, peppers, onion and garlic. Drizzle with remaining oil and sprinkle with paprika. Bake for 15-20 mins, until potatoes are crisp and golden.
    Add tomatoes and vinegar to pan. Bake for 4-5 mins, until tomatoes are beginning to collapse.
    Stir in olives and parsley. Season to taste. Serve with aioli and bread.

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