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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Potatoes and chorizo...yummmm.... Ingredients:
1 1/2 lbs 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 lb chorizo sausage, sliced |
1/2 cup dry white wine |
water |
any type of mildly hot pickled chili pepper |
Directions:
1. Cut potatoes halfway through, then snap open. Apparently this allows the potato to absorb the flavors better.
2. 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.
3. Stir in bell peppers, paprika, and salt. Cook 2 minutes, stirring occasionally.
4. Stir in chorizo and wine. Cook about 3 minutes or until wine is slightly reduced.
5. 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.
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