The Spanish are a bit like the British in their cooking, it’s all about keeping it simple and letting the great flavours of the ingredients shine through. In the UK some cafes serve potatoes fried in bacon fat with their fry ups. What they are doing here is using that bacon as a seasoning. This is what we will be doing here, but taking it to a whole new level!

Chorizo is wonderfully salty, spicy, smoky and porky…that’s right sounds like the best seasoning in the world doesn’t it, and it might just be.

Not just a great standalone lunch or supper, it’s also a great side dish. When you next get to do a BBQ make this and serve it with some plain BBQ chicken or pork, you will impress your guests and give them a proper meal to remember.

Usually I would give you an idea of how many the recipe will serve. Not this time though. Chorizo comes in various sizes and weights, with this recipe that simply doesn’t matter. Make as much or as little as you want.

Ingredients

Approximate equal quantities of:

• Chorizo
• Potato (Any will do, although a firmer type of potato is better)
• Onion

That’s it. No oil, salt, pepper or anything else is required. Imagine knocking this up when camping or at a festival, you will be a hero!

Method

Chop the chorizo, potato and onion into similar size chunks. Don’ be too worried about being perfect here, this is a rustic dish. I go for nice bite sized pieces for the chorizo and potato, then quarter the onion and generously slice/chunk it.

Put your potato pieces in water to wash of the excess starch.

Get a frying pan on a low heat and add the chorizo chunks. This is important as we are going render the fat out and cook everything else in it.

After about 7-8 minutes your pan will have a good amount of oil. Now pat the potato pieces dry and add them to the pan, keep cooking on a low heat.

Wow you have done a lot of work to get to this stage so grab a cerveza or a glass of vino and sit back. The potatoes will take about 30 minutes, just turn occasionally.

Once your potatoes are cooked but still firm with a bit of bite add the onions. Cook on that low heat until soft about 5-10 minutes.

When the onions are soft it’s ready. You can serve at this point but I like to up the heat to HOT and stir fry for a couple of minutes just to get some more flavour from the onions.

That’s it. Just 3 ingredients making something far, far greater than the sum of their parts, and so simple anyone can make it and cannot go wrong.

I hope this recipe joins your family and friends this year and becomes a firm favourite dish of yours.

Remember that I love to hear how you get on with my recipes, so tell me how you got on in the comment below.

Michael Robinson

Author information

The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

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The post Chorizo and Potato Recipe appeared first on Food on the Blog. Post by The Food Curator

For 2 good portions you will need:

• 1 tblsp olive oil
• 200g/8oz chorizo for cooking (prob 4 sausages), cut into 1/3rds
• 2 medium onions, very rough chopped
• ½ green bell pepper, rough chopped
• ½ red bell pepper, rough chopped
• 2 medium carrots, halved & chopped
• ½ medium aubergine/eggplant, rough chopped
• 2 cloves garlic (ideally smoked), crushed & chopped
• ½ 400g/14oz can chopped tomatoes
• 1 tsp each smoked paprika and crushed pink peppercorns 
• ½ tsp each cumin, caraway, coriander & sea salt or use Moroccan seasoning for all spices
• 125ml/4 fl oz red wine

Method:
Sauté the onion in the olive oil over medium heat in a large frying pan/skillet, till starting to brown.
Add garlic, carrots, peppers, aubergine/eggplant and spice.
Stir well and continue cooking.
In a small separate frying pan/skillet dry fry the chorizo (ie no oil) until cooked & brown, about 6 minutes.
Add the chorizo to the vegetables along with the red wine & bubble till wine is evaporated.
Add the chopped tomatoes and simmer for 5 minutes.
Serve in soup bowls on its own or on a bed of couscous, sprinkle with smoked paprika.

Enjoy!

Chorizo is ideal if you want to create a tapas style appetiser or starter. Either whole or sliced cooking chorizo cooked in an oven proof dish and served on cocktail sticks, so easy! Or slice and pierce on small bamboo skewers with onion and peppers and grill.

Author information

Karen Kennaby

Karen Kennaby is the Intuitive Food Coach. She helps people, primarily women, discover the best foods & eating pattern for them so they feel & look AMAZING!
“The focus is very much on delicious, beautiful & healthy food. For the last 9 years I’ve chosen real food, moderately low carb diet & maintained my weight all that time – plus no tummy aches, no bloating etc"
I am excited to tell you about: 'Around the Table with Karen'... I believe a lot of life goes on around the table…meaningful 121 conversations, group discussions, interviews, coaching, relationships developing, preparing & sharing food, eating, and more! Around the Table with Karen covers all this.
Click here for more information on Karen.

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The post Spanish Style Chorizo Stew appeared first on Food on the Blog. Post by Karen Kennaby