A great recipe to knock up when you get home from work and fancy something quick but tasty. Great with pan fried white fish or even a poached egg and some cubed mozzarella for a tasty lunch the next day if you're cooking for 2, or even as part of tapas.
Spanish Chorizo & Potato
- Total time: 30 to 40 minutes
600 gr new potatoes, halved
400 gr cubed chorizo
1 red onion, cut into 8-10 wedges
1 clove garlic, finely sliced
1 heaped tsp Swiss Marigold bouillon
1 heaped tsp smoked paprika
A handful of coriander or parsley leaves
1 tbs olive or wok oil
1 tsp butter
4 fillets of skin-on firm white fish, smoked haddock or cod are good, seasoned.
- Fry the cubed chorizo in a dry pan until it gives up some of it's red oil. Don't overdo it though, or it can become chewy. Remove and set aside.
- Add the red onion and fry for 3-4 minutes, until golden. Add the new potatoes and garlic, the paprika and 300 ml of hot stock made from the bouillon. Cover and simmer very gently for 20 minutes or until the potatoes are just tender.
- Remove the lid and reduce the sauce so it thickens if necessary. Add freshly ground black pepper and the chorizo and a little salt if necessary, the chorizo and bouillon are already quite salty. Leave on the heat to keep warm.
- Meanwhile, heat a large non-stick frying pan and when hot add the oil and butter and swirl to cover the base of the pan. Add the fillets of fish skin side down and press so most of the skin touches the pan. Fry over a medium heat for 2-3 minutes until skin is golden and crispy and carefully flip over for another 2-3 minutes. If the fillets are thick they may need longer.
- When ready to serve add the coriander or parsley leaves to the potatoes and gently mix, reserving a few for garnish. Place in a bowl with the fish on the top, and top with reserved leaves and serve.