Serves 4-6 as a snack or tapa


The pimentón heat and hue of the chorizo gives the potato warmth and colour and the potatoes soak up the tasty chorizo oils as they cook. Try to buy cooking chorizo rather than the normal cured one as it will release more fat and not be tough. This makes a great snack, starter or part of a tapas selection. I've even served it as the potato accompaniment with chicken or a robust fish like monkfish.

1 onion, peeled and finely chopped
150g cooking chorizo, cut into 1cm chunks
1tbsp olive oil
500g waxy new potatoes like Charlottes or Ratte, peeled and halved
500ml vegetable or chicken stock
1tbsp chopped parsley
Salt and freshly ground black pepper

Gently cook the onions and chorizo in the olive oil for 3-4 minutes, stirring every so often. Add the potatoes and stock, bring to the boil and simmer for about 15 minutes until the potatoes are soft, but not falling apart and the liquid has almost evaporated. If there is still a lot of liquid left, turn the heat up and continue cooking until the potatoes are just moistened with the liquid. Stir in the parsley and serve warm or piping hot. Eat with crusty bread.

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