Chorizo and new potato stew
An easy one pot meal for a cold night. The taste will improve if it is kept for a day and it is surprisingly good eaten warm. I use both fresh and dried chorizo because most of the fresh chorizo we can buy are poor imitations of the real thing. Decent dried chorizo will add authenticity and depth of flavour.
100 g of dried chorizo, peeled and sliced into thick coins
750 g new potatoes scrubbed and halved
Large can of chopped tomatoes and juice
Glass of red wine (150 ml)
1 large onion, chopped
Salt and black pepper
Pinch of sweet paprika
Method
Soften the onions in a large flame proof casserole for 5 minutes
Add the fresh chorizo and brown for 10 minutes
Once the sausages are brown, add the dried chorizo
Add the potatoes, red wine and tomatoes
Stir; bring to a simmer and season with salt, pepper and paprika
Cover the casserole and transfer to a low oven (150°C, gas mark 2) for about 1 hour
Check the seasoning and serve with garlic bread
Suggested Sausages
Use fresh and dried chorizo