Chorizo & New Potatoes with Cayenne and Paprika Tomato Sauce

Directions :

-> Prepare your potatoes - don't peel but quarter (or half if they#re REALLY small) the whole KG of potatoes.
-> Finely chop onion, garlic clove and seed and finely chop the chilli (1 large or 2 medium, ideally red).

Now, Start with the sauce;
-> Heat a little oil (~1tbsp) in a saucepan and fry the onion, garlic and chilli until the onions are nice and soft and golden. Recipe said 10 minutes, I'd say 5-10 minutes.
-> While these are frying off prepare your chorizo by chopping up into chunks, personally I'd slice it fairly thickly (1-2cm) then chop up the slices into chunks.
-> Once the onions are nice and soft, add the tin of chopped tomatoes, bring to a simmer then reduce heat and reduce down to a thick paste.

-> Put the potatoes on to steam, they will need ~10 minutes once the water is boiling, want them soft enough that a fork goes in an out nice and easily.
-> In a large wok (no oil at all) gently fry the chorizo to remove some of the excess oil from it. Fry the chorizo gently for the entire time the potatoes are being steamed, keep the heat very low.
-> When the potatoes are ready remove the chorizo from the wok with a slotted spoon and pour off the red oil that has collected in the wok.
-> Return the chorizo to the wok, add a tbsp of olive oil and add the potatoes. Fry the chorizo and the potatoes, turning up the heat so that they become browned in places. Cook to personal taste, personally I would say cook long enough that you get a bit of that fried potato feel to the potatoes.
-> Once the chorizo and potatoes are ready, make sure your sauce is hot (you may have had to turn it off before now as it was becoming too thick) and serve the chorizo and potatoes with the tomato sauce on the top.

Should make enough for a starter for 5, possibly 6 at a stretch.
The addition of steamed green beans to the wok when the potatoes go into it makes a nice addition and cooked this was can be served as a main meal.

Recipes Home