- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, sliced
- 1 red chilli, chopped
- pinch cayenne pepper
- pinch smoked paprika
- 400g can chopped tomato
- 1kg new potatoes, halved or quartered
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 250g small cooking chorizo
A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
Heat a little oil in a pan, fry the onion, garlic and chilli until the onion softens, add the cayenne and paprika and stir. Add the tomatoes and bring to a simmer, then cook the whole mixture down for about 20 mins until you have a thick paste. Season well and, if you prefer a smooth sauce, blitz it with a hand blender.
Meanwhile, steam the potatoes for 10 mins and put the chorizo in a frying pan to slowly cook and release some of its oil. Tip off the excess red oil and add 1 tbsp olive oil. Add the potatoes and fry everything together, turning the heat up as you go so both the potatoes and chorizo brown in patches. Tip into a bowl. Season the sauce – if it isn’t hot enough add a few more pinches of cayenne. Spoon the sauce over the potatoes and chorizo to serve.