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Potatoes with Chorizo

Potatoes with Chorizo by The Culinary ChaseSpain is a country I have yet to visit.  John has been several times much to my chagrin…before we met and whilst on business.  I mention to him that I’d like to visit Madrid and Barcelona and his response, been there!   I am quick to reply that I am happy to go on my own.

  He gives me a look that says ‘not without me’.  He knows I wouldn’t unless I planned it with a girlfriend but I know that eventually I’ll we’ll get there. My first foray into this delightfully diverse Mediterranean cuisine was interestingly enough, in Hong Kong.  We found a tapas restaurant called El Cid in Causeway Bay.  The food was great and reasonably priced for Hong Kong standards.  One of the tapas we always ordered was patatas bravas with chorizo.  It was consistently delicious and the recipe I’ve posted, while it doesn’t have tomatoes, reminded me of El Cid.  The flavors from the ingredients make the potatoes and chorizo stand out and I dare you to say no to seconds!

Serves 4
adapted from HuffPost Taste

1 large onion, chopped
3 to 4 tablespoons olive oil
7 oz. cured or semi-cured spicy chorizo, cut into cubes or thick slices
2 garlic cloves, chopped
1 lb. new potatoes, peeled and cut into cubes
1 teaspoon sweet paprika (pimentón)

Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with smoked pimentón and salt.

Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with smoked pimentón and salt.

Sauté the onion in olive oil over low heat in a wide skillet, stirring often, for about 10 minutes, until golden brown. Add chorizo and garlic and cook, stirring, for about 2 minutes. Add the potatoes and cook for 5 minutes, turning them over. Add paprika if desired and pour in enough water to just cover. Simmer over low heat for about 25 to 35 minutes, until the potatoes are tender and the liquid is very much reduced, turning the potatoes if necessary so that they are well cooked all the way through.

The Culinary Chase’s Note:  Cut potatoes the same size for even cooking.  The smaller the potato cube, the shorter the cooking time.  There should be little liquid left. If there is, remove lid, increase heat and cook until liquid has reduced. Gorgeous smokey flavors coming from the chorizo. Enjoy with a glass of Spanish red!

The post Potatoes with Chorizo appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


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