Two of the ingredients in this recipe may be hard to obtain for cooks outside of Spain. As Pete’s Pans is dedicated to authenticity, I am not proposing alternatives to the ‘Chorizero’ peppers and the ‘Pimentón’ powder, the former being the whole point of the dish and the latter providing the authentic smokiness that regular paprika doesn’t deliver. Both of these ingredients can be acquired online and will keep indefinitely.
Ingredients for 2 people:
3 cooking chorizos (about 6 inches each), 1cm slices
1/2 an onion
1 green pepper (the long variety if possible)
1 “chorizero” pepper
5 cloves of garlic
a bay leaf
1 small chile pepper
1 tsp pimentón powder
The first step is to remove the seeds from the Chorizero peppers. Leave them to soak in warm water for half an hour or until they are completely soft. Drain them and carefully scrape out the pulp and throw the skin away. Chop and press the pulp to achieve a smooth paste.
Chop up the onion and green pepper and gently fry them in a slug of olive oil. When they are soft, add the garlic and keep frying gently. Throw in the sliced chorizo and cook until it starts to take on a little colour. Meanwhile break the potatoes into smallish chunks, as in the video. Add them to the pan along with the pepper pulp and the chile pepper. Give the pan a good stir and add enough water to barely cover the potatoes Simmer for about forty minutes. Give the pan a gentle stir from time to time, allowing the sauce to reduce down and thicken a little. Correct the seasoning and serve.