Be the first to This Spanish dish combines potatoes, onion, garlic, bell peppers, chorizo, and wine. The chile peppers add a nice kick. Add the amount that suits your personal taste or omit them if you must.
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
- 1-1/2 pounds small potatoes (1 to 2 inches in diameter)
- 1/3 cup olive oil
- 1 large onion, sliced
- 2 garlic cloves, finely chopped
- 2 red bell peppers, chopped
- 1 Tablespoon paprika
- 1 teaspoon salt
- 1/2 pound chorizo, sliced
- 1/2 cup dry white wine
- Water
- Guindillas or other small mildly hot pickled chile peppers
Preparation:
Cut potatoes halfway through, then "snap" open.
Heat oil in large skillet over high heat until hot. Add potatoes; cook about 10 minutes or until golden brown, stirring occasionally. Add onion and garlic. Cook about 5 minutes or until onion is slightly brown, stirring frequently.
Stir in bell peppers, paprika, and salt. Cook 2 minutes, stirring occasionally.
Stir in chorizo and wine. Cook about 3 minutes or until wine is slightly reduced.
Add water to cover vegetables; add pickled The chile peppers. Bring to a boil. Reduce heat to low; simmer about 15 minutes or until potatoes are tender. Remove chiles.
Spoon potatoes into individual flat soup bowls. If desired, serve with salad and bread.
Yield: 6 servings
The Author says: "You have to chascar (crack) the potatoes cut them halfway through and snap them open. This allows the potatoes to absorb the flavor better." --Miriam Kelen
Recipe Source: Cocina Casera Espanola - Spanish Home Cooking by Miriam Kelen (Cocina Casera, Inc)
Reprinted with permission.
Heat oil in large skillet over high heat until hot. Add potatoes; cook about 10 minutes or until golden brown, stirring occasionally. Add onion and garlic. Cook about 5 minutes or until onion is slightly brown, stirring frequently.
Stir in bell peppers, paprika, and salt. Cook 2 minutes, stirring occasionally.
Stir in chorizo and wine. Cook about 3 minutes or until wine is slightly reduced.
Add water to cover vegetables; add pickled The chile peppers. Bring to a boil. Reduce heat to low; simmer about 15 minutes or until potatoes are tender. Remove chiles.
Spoon potatoes into individual flat soup bowls. If desired, serve with salad and bread.
Yield: 6 servings
The Author says: "You have to chascar (crack) the potatoes cut them halfway through and snap them open. This allows the potatoes to absorb the flavor better." --Miriam Kelen
Recipe Source: Cocina Casera Espanola - Spanish Home Cooking by Miriam Kelen (Cocina Casera, Inc)
Reprinted with permission.
