Special dressing: Genious of soul (turn player on).I hope you can find chorizo (red spiced sausage) wherever you live... because it would not be the same with other charcuturie "sausages". Chorizo is the soul of this dish. Here in Spain, nearly every region has its own kind of chorizo, you can find it in Asturias, Extremadura, Salamanca, La Rioja, and more. So, any of them will be ok for this recipe, just make sure it can be cooked and then chose it spicy or not (there's different grades). Mine was from La Rioja and a bit spicy.
The 3 Kings thought I was a good girl and the morning of the 6th I found some gifts for me being one of them this Wonderful Recipes book - La Cuina Salvavides - from Mireia Carbó, she is a catalan cook but this recipe, with some small differences is from La Rioja, one of those traditional, old, simple and tasty recipes.
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•Ingredients for 4 servings: 1 kg of potatoes, 150 grs of chorizo, 1 onion, 2 garlic cloves, ½ big red pepper, 2 dried red peppers (ñoras) or 1 tsp hot paprika, olive oil and salt.
•First of all, cut the dried red peppers in half, take the seeds away and place in a hot water bowl to get them moisturized for a while.
•Slice the chorizo and reserve.
•Peel and wash the potatoes. Halve the potatoes by piercing each one with the point of the knife and pulling it apart with the hands. This method eases the release of the starch, which will made the sauce thicker and smoother. Reserve.
•Peel and cut the onion, the garlic and red pepper in small pieces and let cook with generous olive oil spurt at medium/low heat. When ready (onion is transparent) add the chorizo and stir for 1 minute.
•Take the dried red peppers out of the bowl and with a spoon get the meat they have inside adhered to the skin.
•Put the potatoes into the cacerole stirring them around so that they don’t get stick to the bottom and pour some hot water. The water should almost cover them. Add the red dried peppers meat and stir.
•Add some salt, bearing in mind that the chorizo might have some already.
•When it starts boiling, turn heat down and cover the cacerole so that ingredients cook very slowly for almost half an hour or until the potatoes are soft.
•This dish is better if cooked in the morning/lunch time and eaten at night! Or reserve it for next day’s lunch.
These are perfect for cold days!!! Hope you enjoy them.
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