Chorizo and Potato Tapas
The introduction to the Chorizo and Potato Tapas recipe shares a personal discovery of this flavorful dish during a trip to Spain, highlighting its place as a favorite in the author's culinary collection. The dish is described as a blend of the earthiness of potatoes with the spicy and robust taste of chorizo, complemented by the smoky flavor of paprika. This combination creates a hearty, comforting, and complex taste profile. After experimenting to perfect the recipe, the author succeeds in recreating the dish, capturing the essence of Spanish cuisine. The recipe represents a harmony of simple ingredients that together offer an explosion of bold flavors, showcasing the rustic charm of Spanish tapas. The author expresses enthusiasm about sharing this recipe, hoping to bring the joy and richness of Chorizo and Potato Tapas to others.
Equipment
- 1 bowl
Ingredients
- 1 kg new potatoes
- 250 g small cooking chorizo
- Pinch smoked paprika
- 400 g can tomato
- 1 tablespoon olive oil
- 1 red chili
- Pinch cayenne pepper
- 2 garlic cloves
- 1 onion
Instructions
- In a bowl, heat a little more oil and cook the onions, garlic, and chili till the onion loosens, then mix in the smoked paprika and parmesan.
- Bring the tomatoes to a low boil, then reduce to low heat. Season to taste and blend with a stand mixer.
- In the meantime, steam the potato for ten minutes when slowly cooking the chorizo and releasing some of its oil in a deep fryer.
- Remove any excess red oil and replace it with 1 tablespoon olive oil.
- Fry all together, including the potatoes. Pour into a mixing dish.