How to make Chorizo Spicy Potatoes.
2 Cloves of Garlic
1 Red Chili
2 tbsp Olive Oil
150ml Red Wine
400g Tin of Chopped Tomatoes
750g new potatoes
1 heaped tbsp smoked paprika
A pinch of chili powder
225g chorizo sausage
2 tbsp fresh parsley
Fry the onion with the chilli in a saucepan with the olive oil for 5 minutes to soften, making sure you use a lid and stir occasionally.
Peel and chop the garlic then add to the softened onion and chilli, and cook for another minute before splashing in the wine.
Reduce until half the wine has evaporated and the flavour has concentrated.
Add in the tomatoes, paprika and chilli powder then reheat to a simmer and cook gently for about 5 minutes.
Then season to taste and keep warm.
Whilst the tomato sauce bubbles, wash the potatoes then dry, leaving the skins on.
Cut into bite-sized pieces. Try to keep them all fairly consistent and place them into a large saucepan.
Cover the potatoes with cold water so that they are fully submerged and add some salt if you wish. Heat to a boil and boil the potatoes for 10 minutes.
Drain into a colander.
Place a large, non-stick frying pan over a medium-high heat whilst you remove the skin from the chorizo and chop up into bite-sized pieces.
Once hot, place the chorizo in and sauté them for 2-3 minutes to release all of their oils.
Add the partially cooked, hot potatoes to the pan to fry for several minutes until they go golden. Pour the tomato sauce over the potato and chorizo, toss together.
Then transfer to a serving bowl and garnish with fresh parsley.