Chorizo & Potato Spanish Stew

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Chorizo		10cm
Potatoes (medium)		6
Romano pepper		1
Onion		1/2
Garlic		1 clove
Tomatoes (medium)		2
Olive oil		5-6 tbsp
Dried Chilli		1
Paprika		1.5 tsp
Bay leaves		2
White wine vinegar		3 tbsp
Salt & pepper		as required
Hot water		1.5-2 litres

Method

Prep

5min

Cook

35min

Here are the ingredients. Use a romano instead of a red pepper. Use a small tin of tomatoes instead of fresh tomatoes if you like.

Slice the onions, garlic and romano pepper and put in a pan with the olive oil. Fry on medium heat.

When the onion is softened, slice the chorizo to 5mm thick (20 pieces), and add to the pan. Add the chilli, bay leaves, paprika and tinned tomatoes and mix to combine.

Add the vinegar, hot water, and salt & pepper and bring to the boil. Add the potatoes - peel first, score and pull apart to release starch, don't cut them.

Simmer on medium heat for 30 minutes. Add more water and cook until the edges of the potatoes break up. Season with salt & pepper and serve with a baguette on the side.

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