Warm spanish chorizo and potato salad
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 200 | grams | Semi dried chorizo cut into bite sized |
| ; pieces | ||
| 1 | kilograms | Waxy potatoes cooked and cut into bite |
| ; sized pieces | ||
| 3 | Cloves garlic | |
| 1 | medium | Onion; sliced |
| 1 | tablespoon | Olive oil |
| 1 | Bay leaf | |
| 1 | teaspoon | Paprika |
| Salt and freshly ground pepper | ||
| 2 | Chargrilled peppers; skins and seeds | |
| ; removed | ||
Directions
Saut‚ the chorizo, garlic and onion in the olive oil until the chorizo has released most of its oil. Remove from the pan and place in an oven proof dish to keep warm.
Toss the potatoes in the oil until they have taken on some of its colour.
Add the bay leaf and paprika and mix well before adding the peppers. Place in the dish with the chorizo and onion mixture, combine, place in a warm oven and allow the flavours to amalgamate for about 15 minutes.
Serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.