Spanish Feast

Name: Spanish Feast
Ingredients: 1 lb new potatoes, scrubbed; 2 tbsp olive oil; 9 oz chorizo, thickly sliced; 2 None red peppers, deseeded, diced; 1 None red onion, sliced; 1 clove garlic, minced; 1 tsp smoked paprika; 9 oz baby plum tomatoes; 2 tbsp sherry vinegar; 4 oz large green olives; 1/2 cup fresh flat-leaf parsley leaves; None None aioli and sourdough bread, to serve

12 ingredients

4 steps

Ingredients

1 lb new potatoes, scrubbed
2 tbsp olive oil
9 oz chorizo, thickly sliced
2 None red peppers, deseeded, diced
1 None red onion, sliced
1 clove garlic, minced
1 tsp smoked paprika
9 oz baby plum tomatoes
2 tbsp sherry vinegar
4 oz large green olives
1/2 cup fresh flat-leaf parsley leaves
None None aioli and sourdough bread, to serve

Directions

1

Preheat oven to 400°F. In a medium saucepan, cook potatoes in boiling salted water for 8-10 mins, until almost tender. Drain then slice thickly.
2

Heat 1 tbsp oil in a large, ovenproof frying pan over high heat. Cook chorizo for 2-3 mins, turning, until well browned. Add potatoes, peppers, onion and garlic. Drizzle with remaining oil and sprinkle with paprika. Bake for 15-20 mins, until potatoes are crisp and golden.
3

Add tomatoes and vinegar to pan. Bake for 4-5 mins, until tomatoes are beginning to collapse.
4

Stir in olives and parsley. Season to taste. Serve with aioli and bread.