This recipe comes from Spanish chef Omar Allibhoy and shows just how easy it is to make your very own. It takes vibrant spices and tender chorizo, as well as adding potatoes and a splash of red wine. Serve with fresh bread for a comforting supper.
- 100ml olive oil
- 5 garlic cloves, thinly sliced
- 2 onions, finely chopped
- 2 red peppers, seeded and finely chopped
- 3 tomatoes, roughly chopped
- 300g semi-cured chorizo, cut into 2-cm slices
- 1/2 tablespoon hot pimentón (or use sweet pimentón and 1 dried cayenne chilli)
- 1kg floury potatoes, peeled and cut into chunks
- 2 tablespoons red wine or sherry vinegar
- 2 sprigs of fresh thyme, leaves picked (optional)
- Salt and freshly ground black pepper
- Bread, to serve
Method1 Heat the olive oil in a large pan over a medium heat and add the garlic, onion and red pepper. Fry until golden, about 15 minutes.
2 Add the chopped tomatoes, chorizo, pimentón, potato chunks and cook for a further 5 minutes. Add the vinegar, thyme leaves (if using) and 1.5 litres of water. Season and bring to the boil.
3 Simmer for about 25 minutes until the potatoes are cooked. Serve immediately with some good bread.
Prep Time10 minutes
Cook Time44 minutes
Nutrition InformationServes 6
Extracted from Tapas Revolution by Omar Allibhoy. Published by Ebury Press, £20
More Spanish recipes:
Home Made Paella
Six Ways To Enjoy Olives
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