Is there anything that doesn’t taste better with a bit of chorizo in it? I love that rich, spicy flavour and the way it imparts its sunny personality into other ingredients. Chorizo has great shelf life and is fantastic to have in the fridge for those inevitable moments when you have empty beaks to feed and the cupboard is bare.
This is one of my children’s favourites, unbelievably quick and only uses 5 ingredients. If you don’t have any potatoes, make Chorizo and Beans (365 things to eat, June 2013) or for a more summery feel, Chorizo, Tomatoes and Green Beans (September 2013).
Chorizo with Potatoes
I use the Goikoa Spanish chorizo which I buy in Waitrose, it comes in a 260g horseshoe but any other cooking chorizo would be fine too.
1 teaspoon olive oil
1/2 ‘horseshoe’ Chorizo
1 clove garlic, finely chopped
4 medium new/waxy potoates
Small tin chopped tomatoes, approx 227g
Small handful parsley, chopped
Heat the oil in a pan over a low heat, slice the chorizo and add it to the pan. Meanwhile slice the potatoes and cook until tender then drain. When the chorizo is beginning to colour on both sides, add the garlic and cook for a minute followed by the tomatoes. Let this simmer for 3-4 minutes then put the drained potatoes into the pan, turn them so they are coated with the tomato sauce, finally sprinkle over the parsley. This serves 2 but is easily doubled, just use the whole horseshoe of chorizo and a normal 400g tin of tomatoes.