Potatoes with Chorizo by The Culinary ChaseSpain is a country I have yet to visit.  John has been several times much to my chagrin…before we met and whilst on business.  I mention to him that I’d like to visit Madrid and Barcelona and his response, been there!   I am quick to reply that I am happy to go on my own.  He gives me a look that says ‘not without me’.  He knows I wouldn’t unless I planned it with a girlfriend but I know that eventually I’ll we’ll get there. My first foray into this delightfully diverse Mediterranean cuisine was interestingly enough, in Hong Kong.  We found a tapas restaurant called El Cid in Causeway Bay.  The food was great and reasonably priced for Hong Kong standards.  One of the tapas we always ordered was patatas bravas with chorizo.  It was consistently delicious and the recipe I’ve posted, while it doesn’t have tomatoes, reminded me of El Cid.  The flavors from the ingredients make the potatoes and chorizo stand out and I dare you to say no to seconds!

Serves 4
adapted from HuffPost Taste

1 large onion, chopped
3 to 4 tablespoons olive oil
7 oz. cured or semi-cured spicy chorizo, cut into cubes or thick slices
2 garlic cloves, chopped
1 lb. new potatoes, peeled and cut into cubes
1 teaspoon sweet paprika (pimentón)

Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with smoked pimentón and salt.

Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with smoked pimentón and salt.

Sauté the onion in olive oil over low heat in a wide skillet, stirring often, for about 10 minutes, until golden brown. Add chorizo and garlic and cook, stirring, for about 2 minutes. Add the potatoes and cook for 5 minutes, turning them over. Add paprika if desired and pour in enough water to just cover. Simmer over low heat for about 25 to 35 minutes, until the potatoes are tender and the liquid is very much reduced, turning the potatoes if necessary so that they are well cooked all the way through.

The Culinary Chase’s Note:  Cut potatoes the same size for even cooking.  The smaller the potato cube, the shorter the cooking time.  There should be little liquid left. If there is, remove lid, increase heat and cook until liquid has reduced. Gorgeous smokey flavors coming from the chorizo. Enjoy with a glass of Spanish red!