1/4 extra virgin olive oil
4 large new potatoes, about 2 lb total weight, peeled & cut into slices 1 inch thick
1/2 lb chorizo
1 yellow onion, chopped
1 red bell pepper, seeded & chopped
2-4 cloves garlic, minced
2 teaspoons sweet paprika
1 small fresh red chile, seeded and minced
1 cup water
salt and freshly ground black pepper to taste
2 tablespoons chopped flat-leaf parsley
½ teaspoon freshly ground pepper
In a large frying pan over medium heat, warm the 1/4 cup olive oil. Add the potatoes and saute, stirring often , until pale gold, 10-15 minutes. Using a slotted spoon, transfer to a bowl. Add the chorizo to the oil remaining in the pan and fry, turning as need, until crisp and golden, about 4 minutes, adding more oil if needed. Using tongs, transfer the chorizo to a cutting board. When cool enough to handle, cut into 1/2 inch pieces.
Add the onion to the drippings in the pan and saute over medium heat, stirring occasionally, until golden about 15 minutes. Add the red pepper, garlic, paprika, and chile and saute until the spices have been absorbed by the onion, about 5 minutes longer.
Return the chorizo and potatoes to the pan and pour in the water. Cover tightly and simmer over low heat until the potatoes are tender, about 15 minutes. Season with salt and black pepper.
Transfer to a serving dish, sprinkle with parsley and serve warm.
SERVE AND ENJOY WITH A GLASS OF “SCHMIDT’S TEMPRANILLO”