I love potatoes. I often get into a rut, making them the same way over and over again – mashed, in stews, etc. A few weeks ago, I wanted to do something a little more with a potato side dish, and I came across this wonderful recipe for Spanish Potatoes with Chorizo in a recipe book from Australia called “The Cook’s Companion” by Stephanie Alexander. This book actually weighs 2.5 kg (nearly 6 lbs), and has a million (not really, but close) recipes in it. It’s not a book for the faint-hearted, but it has some great recipes and ideas, so when I am bored with the “same old same old”, I often take it off the shelf (carefully) and I always find something interesting to cook.
This recipe has a meaty twist, with the addition of chorizo. Because they are more easily accessible and more reliable, I used cabanos, and it worked really well. The dish comes out with a lot of sauce, so if you happen to have some rice nearby, it wouldn’t hurt…
SPANISH POTATOES WITH SAUSAGE
1 kg (2.2 lbs) potatoes peeled and cut into bite-sized chunks
200 g (7 oz) semi-dried sausage – chorizo or cabanos sliced
2 large red peppers cut into bite-sized chunks
3-4 cloves of chopped garlic
1 onion diced
2 tablespoons olive oil
1 bay leaf
1 teaspoon paprika (you can use half spicy and half sweet for an extra kick)
How to do it
1. Saute the sausage, peppers and onion in the oil in a heavy wok pan or cast iron dish for about 5 minutes on medium-high heat, stirring.
2. Add the garlic, potato, bay leaf, paprika and stir around for a few minutes (don’t let the garlic burn)
3. Add boiling water until only just covered.Bring to the boil and simmer uncovered for about 20 minutes or until the potatoes are soft.