Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
Truffle Manchego
Galmesan Wedge
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Apple Cider Vinegar
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Celebration Hamper
Sherry
Sparkling Cava for Christmas
Perello Olives
Navarrico Butter Beans
READY IN
45 mins
COOKING TIME
35 mins
PREP TIME
10 mins
SERVES
Serves 4
ingredients
- 1 large onion
- 3 garlic cloves
- 1 green pepper
- 1 red pepper
- 350g hot cooking chorizo
IN STOCK - 6 medium-sized potatoes (Yukon gold, Maris piper or red potatoes)
- 3 tbsp extra virgin olive oil
IN STOCK - 1 bay leaf
- 1 tsp sweet smoked Spanish paprika
- 1/2 tsp hot smoked Spanish paprika
IN STOCK - 1 tsp of Ñora pepper paste
- Pinch sea salt and ground black pepper
Method:
- Peel and finely dice the onion. Peel and chop the garlic. Deseed the peppers and cut into 1 cm slices. Slice the chorizo into 3 cm lengths. Peel the potatoes and cut into 3 cm pieces.
- Heat a saucepan on a medium heat and add a generous 2 tbsp of extra virgin olive oil. Add the onion, garlic and peppers, mix with the olive oil, and cook for 5 mins, stirring occasionally.
- Once the onion is translucent add in the chorizo and cook for another 2 minutes.
- Add the potatoes, bay leaf, sweet and hot smoked Spanish paprikas and the pepper paste and season well and gently mix. Cover with water and bring to a simmer. Reduce the heat, cover with a lid and cook gently for 20 to 25 minutes, until the potatoes are tender.
- Mash a couple of potatoes with a fork and stir through the sauce to thicken.
ingredients
- 1 large onion
- 3 garlic cloves
- 1 green pepper
- 1 red pepper
- 350g hot cooking chorizo
IN STOCK - 6 medium-sized potatoes (Yukon gold, Maris piper or red potatoes)
- 3 tbsp extra virgin olive oil
IN STOCK - 1 bay leaf
- 1 tsp sweet smoked Spanish paprika
- 1/2 tsp hot smoked Spanish paprika
IN STOCK - 1 tsp of Ñora pepper paste
- Pinch sea salt and ground black pepper
